Thierry Saez-Manzanares

 

Since 2011, Thierry Saez-Manzanares has been working as Head Chef at the restaurant Le Salon Rose at the Casino de Monte-Carlo alongside Executive Chef Alain Cavanna.

Thierry Saez-ManzanaresOriginally from Blausasc, Saez-Manzanares graduated from the hotel school in Menton in 1984. He first worked as an apprentice at La Réserve de Beaulieu under Gilbert Picard (Meilleur Ouvrier de France 1979) for 3 years. 

 

In 1987, he met Chef Edmond Putetto (who ran the restaurants at the Casino Monte-Carlo and the Sporting d’été at the time), and joined the kitchen staff at the restaurant Le Train Bleu when it opened in late 1988. 

He had different jobs in the kitchen and gained experience under chefs Jean Fajeau (Meilleur Ouvrier de France 1991), Robert Gamba and Yannick Prunier, who transmitted the necessary expertise for success in this field.

 

In 2009, Alain Cavanna (currently Executive Chef at the Sporting Monte-Carlo), recognised his skills and made him Sous Chef. Cavanna then asked Saez-Manzanares to run the restaurant Le Salon Rose when it opened in 2011, as Head Chef

 

Saez-Manzanares loves simple cuisine: soups and stews, quick recipes, and Italian pasta dishes and risottos. Inspired by the Mediterranean cuisine, Saez-Manzanares offers fragrant and colourful southern cooking using local products.