A rigorous and inspired journey
Chef Denis Martin and his partner Joana Valiseau
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 doors for him at 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 Le Prieuré Baumanière.
He continued his rise under Glenn Viel at L’Oustau de Baumanière, then went to Canada to work in the kitchens of Daniel Boulud. When he returned to France in 2018, he rejoined Fabien Fage at The Marcel restaurant in Sète, which earned a Michelin star a year later. He succeeded him in 2021.
A Michelin-starred chef ever since, he has now chosen to settle down and bring his expertise to La Belle Vie, accompanied by his partner Joana and their children, to write a more personal chapter.
Joana Valiseau also began her career at the Avignon Hotel School. She completed her apprenticeship at the hotel-restaurant "Le Clair de la Plume" in Grignan, as well as at the hotel-restaurant and Relais & Châteaux "Le Prieuré" in Villeneuve-lès-Avignon. She, of course, also flew to Canada where she trained in management and catering. Upon returning to France, she settled in Sète with the Chef, where she managed The Marcel restaurant in the Sète market hall for several years. With the new "La Belle Vie" project, a new chapter begins. She is taking over the management of all the hotel and administrative aspects of this joint venture, with one goal in mind: to make your stay unforgettable.
Head Waiter/Sommelier Guillaume Wojcik
Pastry Chef Romain Berkrouber
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.
Kitchen assistant Tom Lubrano
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.
Head Waiter Camille Chamayou
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.