Romain Tischenko

Born in Deauville, Romain Tischenko was destined for a career in the kitchen.
After completing his culinary studies in Normandy, he made his debut at Landiers and has since crossed Paris, passing through Ze Kitchen Galerie with William Ledeuil and many other unique places around the world. After winning the first season of Top Chef France, he opened the legendary Parisian restaurant Le Galopin, then later his little brother La cave à Michel was born. Most recently, he opened RàDe, a private chef cooking service in Burgundy.

Ioulia Gourieva

Ioulia discovered natural wine upon her arrival in Paris in 2010 at Coinstot vino, Paris 2nd. She developed further in numerous bistros and caves à vin : Monsieur Henri, le Lapin Blanc, la Cave à Michel then at Table, a Michelin-star restaurant. She is passionate about wines which exceed the ordinary, and is always on the lookout for new wines to pair with the cuisine of Romain.

Harry Cummins

Growing up in Bath, Harry developed his passion for cooking at a young age and left school to devote himself to the kitchen at the age of 16. Trained in London, he worked at restaurants such as Wild Honey St James, Arbutus and Zafferano. After moving to Paris to work at Frenchie, he met Laura Vidal and Julia Mitton, with whom he set up The Paris Popup, a nomadic ephemeral restaurant. 

In 2016, the three of them bought a restaurant in Marseille, and transformed it into what is now La Mercerie. Having traveled extensively with The Paris Popup, Harry acquired a lot of techniques and inspirations through the various countries he visited which is the guiding principle of his cuisine at La Mercerie. 

Marie Delbarry

Guided by her love of “eating well” and “drinking well”, Marie Delbarry left the world of fashion design to become a sommelier. She trained between Paris and the south of France in Marseille in starred restaurants and in addresses particularly attentive to natural wines such as Saturne, Orties, and La Cave des Papilles. 

Marie is a sensitive person, who likes to go and meet the winegrowers, beyond discovering the terroirs she has been able to create a link with each of them.  “What I like in this job is the human contact, the sincerity, the relationship with the simple things in life, the nature…”.

Clément Guernalec

Clément started cooking professionally at the age of 21. After a few years working in Parisian bistros (L’hédoniste, le 52 Faubourg Saint Denis, Le petit mathieu), he moved to Belgium and did an internship at the Michelin starred In De Wulf that changed his vision of cooking for a more natural approach. Then he worked in Brussels at restaurant La Buvette as sous-chef before moving back to Paris and taking a position at Septime. He is now working as second de cuisine in restaurant Cuisine in Paris.

Lucie Soerensen

After a master’s degree in marketing and some experiences in music records and press industry, Lucie  tuned into wine. While studying wine at ICOP (Paris), she chose to do her apprenticeship at Septime. Five years later, she became Sommelier of the restaurant. She then worked at different places such as Le Clarence, Loulou Paris, La Buvette… Driven by wine pairing, she is passionate about all organic drinks : from coffee to sake…