The Team

The Team Behind the Flavour

With a passionate brigade of chefs, the culinary team at Céleste are constantly working to ensure diners' expectations are exceeded through the use of the very best local ingredients. Under the guidance of Chef Patron Éric Fréchon, Head Chef Steeven Gilles and his brigade of chefs are truly considerate about each step of the food journey.

Éric Fréchon

Chef Patron

Born in 1963 in Corbie, France, Chef Frechon was raised in a resort town and had an affinity for cooking. Studying at Ecole Hôtelière de Rouen, he started his career in 1980 at the Restaurant La Grande Cascade. In 1993, at the age of 36, he won the title Meilleur Ouvrier de France. By 1995, he opened his own restaurant, La Verriere d’Eric Frechon in Paris. In total, Chef Frechon hold five Michelin stars across his restaurants with Oetker Collection.

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Steeven Gilles

Head Chef

A native of Chalons en Champagne in France, Steeven realised his love for gastronomy at the ripe age of 14 years. Aged 19 years old, the lure of working with another of France’s most highly esteemed chefs, Éric Fréchon, led Steeven to Paris and the 3* Michelin Epicure restaurant at Hôtel Le Bristol, part of the prestigious Oetker Collection. After three years working in the capital, Steeven headed across the Channel to work at the iconic 2* Michelin The Ledbury restaurant, under the guidance of Brett Graham.

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Gabriel Le Quang

Pastry Chef

Born in Fontainebleau, near Paris, Gabriel's true passion lies in pastry and gastronomy, with a particular interest in developing the taste in his creations to mirror their beauty. A loyal staff member of Oetker Collection, Gabriel first joined the Collection at Hotel du Cap-Eden-Roc in 2015. Testament to his pedigree, Le Quang has worked alongside three Coupe du Monde de la Patisserie winners in Alvarez (2011) and the 2013 winner, Quentin Bailly. And Etienne Leroy.

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Paul Fauvel

Head Sommelier

Hailing from Normandy in France, Paul began his career near his home town in Deauville before working in Paris and travelling to southern Australia to work in the famous Barossa Valley. Upon returning to Europe he became Assistant Head Sommelier at the two Michelin star Restaurant Patrick Guilbaud in Dublin, before continuing his wine education in the vineyard operations team at the Tantalus Estate in the heart of the Onetangi Valley on the unique Waiheke Island, New Zealand. Paul was a finalist in the 2017 Chaîne de Rotisseurs' Young Sommelier of the Year.

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