Chef Cedric Seguela, 27 years old .He started very young (in his fourteen) in his home town near Toulouse, France cooking in local restaurants during weekends and holidays when he would be off from his Culinary School. As a part of school experience he worked in 4 star hotel Paladia****in Toulouse and Michelin star restaurants in Birriatou and Pujaudran both in France. After he graduate in Baccalor professional of catering with awards, Pardailhan College in Auch, France he made his way to Miramar beach hotel**** in Cannes where he had very good summer season. After two years in L’Amphytrion1 Michelin star restaurant in Colomiers with Yannick, The was ready for the big challenge Le manoir aux quat saisons 2 Michelin star restaurant in Oxford, England.
Working shoulder to shoulder with Raymond Blanc was much more than cooking; it was an art!
As he always had a passion for travelling Cedric decided to join luxury cruise line Radisson Seven Sea , elected “the best small cruise ship in the world”.Serving up to 700 guests for a night Cedric learned how to achieve the best results under the biggest pressure. Soon after his extensive international experience brought him on board some of the most pretigious mega yachts in the world. He loves to share his passion for food and decided to set up as private chef to have a closer relationship with his clients.