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Denis Martin began his career at the Avignon Hotel School. In 2004, he participated in the Auguste Escoffier International Young Talent Trophy. This competition opened the doors to the Hôtel de l'Europe in Avignon, where he worked alongside Chef Bruno D'Angélis. At the age of 21, he became Sous-Chef under Fabien Fage at the Prieuré Baumanière.
He continued his ascent with Glenn Viel at the Oustau de Baumanière, then flew to Canada to work in the kitchens of Daniel Boulud. When he returned to France in 2018, he joined Fabien Fage at The Marcel restaurant in Sète, which was awarded a Michelin star a year later. He succeeded him in 2021.
A Michelin-starred chef since then, he has now chosen to pack his bags and his expertise at La Belle Vie, accompanied by his wife Joana and his children, to write a more personal chapter there.
Passionate about pastry, he has been practicing this profession for over 20 years. After working in prestigious establishments with the greatest chefs, such as Patrick Henriroux and Yannick Alleno, Romain Berkrouber met Denis Martin at chef Michel Kayser's Restaurant Alexandre in Garons.
A strong friendship blossomed between the two enthusiasts. After several years of shared research, he embarked on the adventure of La Belle Vie. His rigor, his talent, and his values make him an essential link.
A young graduate from Sète, Tom met the Chef during a cooking internship. His eagerness to learn and adaptability made him an obvious young recruit. He is starting his working life with us, and we are very grateful. His good humor and enthusiasm make Tom a budding talent.
Passionate about a job well done, Camille loves learning and discovering. We met her in Sète, where her dedication, her rigor, and her good humor quickly won us over.
She's willing to step out of her comfort zone to join us and participate in this new adventure full of surprises. Her talent, her great humor, and her sense of humor will make you feel at home in our gourmet restaurant.