Sylvestre Wahid started as an apprentice with Thierry Marx at Cheval Blanc and then with Patrick Pagès at Hostellerie Chantoiseau.
He joined Alain Ducasse’s team in 1996 in Paris and then in New York. Between 2005 and 2014, he managed the kitchen of the Oustau de Baumanière with Jean-André Charial, the owner of the restaurant.
In 2015, he took over from Jean-François Piège at Thoumieux. He started with a blank page to reinvent the high-flying culinary experience he imagined for the gastronomic restaurant that bears his name, where he once again earned two Michelin stars.