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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 career with Glenn Viel at the Oustau de Baumanière, then flew to Canada to work in the kitchens of Daniel Boulaud. When he returned to France in 2018, he joined 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 since then, he has now chosen to bring his suitcases and his expertise to La Belle Vie, accompanied by his wife Joana and his children, to write a more personal chapter there.
Originally from the Nantes region, Gwendoline has been passionate about her profession for over ten years. After traveling the world to perfect her skills in countries such as England, Canada, and Australia, she met the Chef in Sète, where she held the position of Chef de rang.
Loving a challenge, she agreed to take part in the La Belle Vie adventure as Maître d'Hôtel Sommelière. Her expertise and good humor will make your time with us incomparable.
Trained in the Nantes region, along the Atlantic coast, Matthias Louerat traveled the world with his partner to acquire new skills, both human and professional.
Arriving in Sète with Chef Denis Martin as Chef de Partie, and driven by their shared passion for seafood and local produce, he accepted the challenge of opening the kitchens of our gourmet restaurant in St-Hilaire-d'Ozilhan together. His technique, rigor, and talent make him a key player in our cuisine.
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.
A great lover of life, Fabien never does anything by halves. Service, photography, cycling, etc., he always commits 100 percent to the work he undertakes.
After traveling to discover new adventures and spending many seasons in Courchevel, Villeneuve-lès-Avignon, Sète, and Tignes, he has settled down at La Belle Vie for our greatest pleasure. His talent, his love of others, and his keen eye for detail make Fabien a fundamental part of La Belle Vie.
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.