- From Monaco to Cannes
- 1 – 1,500+ people
- Bespoke services
- Live cooking
- Platters
- Private and corporate receptions
- Service
- Staging
With 20 years’ experience as an Executive Chef for major French establishments and holder of the much-coveted Meilleur Ouvrier de France title, which he was awarded in 2000, in late 2018 Philippe Joannes became the Culinary Events Director for Monte-Carlo Société des Bains de Mer, which gave him the task of opening and supervising a bakery and pastry shop located in the heart of the Principality. He also took on the responsibility for expanding the Monte-Carlo Catering service, for supervising the kitchen at Le Sporting and the kitchens at the COYA Monte-Carlo, Buddha-Bar Monte-Carlo and L’Hirondelle restaurants.
Chef Joannes considers know-how and human relations to be central aspects of his culinary work. As a result, his culinary personality has been shaped by teamwork and respect for the products: values he is keen to pass on to the upcoming generation.
An innovative manager, Philippe Joannes works for others, using his expertise to make life’s finest moments even finer.


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