Chef
Aurélien Véquaud
- Discipline
- Chef
Portrait of Aurélien Véquaud
i. Biography
Aurélien Véquaud is the Executive Chef of the Belles-Rives Juan group, a role he was appointed to on March 10, 2025. From Vendée, he brings to the table a cooking style that moves with the briny brightness of the coast and the sunlit ease of the Mediterranean, a register both precise and expressive. His view of hospitality is direct and unadorned, yet deeply felt: “Cooking is above all about love, sharing and emotion. In his kitchens, that sentiment becomes a guiding rhythm, shaping dishes that aim not only to satisfy, but to leave a clear, fleeting impression.
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At a Glance - Role: Executive Chef. - Origin: Vendée. - Craft: iodine and Mediterranean cuisine. - Kitchen standard: “My team and I do everything we can to ensure that each meal though fleeting is both surprising and unique.”
Signature
Aurélien's signature dishes trace the contours of his cooking with appealing clarity. Field Tomatoes / Tagetes Broth / Robiola and Timut suggests a composition that is bright, layered, and attentive to freshness, with each element given space to speak. Mediterranean Tuna / Tomatoes / Galanga / Rocket Vinaigrette continues that dialogue between sea and garden, bringing together ingredients that feel both vibrant and disciplined.
And then there is Strawberry work of art!, a name that arrives with a flourish and hints at a more playful, celebratory touch, an edible expression of craft, restraint, and surprise.
In Their Words “My teams and I do our utmost to ensure that every meal, although short-lived, is both striking and singular.” “My team and I do everything we can to ensure that each meal though fleeting is both surprising and unique.” Taken together, these words sketch a chef who sees dining not as routine, but as an encounter, brief, yes, but capable of carrying emotion, memory, and a sense of occasion. For Véquaud, the work appears to rest in that delicate balance between precision and generosity, between the structure of a kitchen and the warmth of a guest’s experience. In a world where meals can disappear in moments, he seems intent on making each one linger just a little longer in the mind.
FAQ
Asked of Aurélien
What is Aurélien Véquaud's current role?
Aurélien Véquaud is Executive Chef.
What is Aurélien Véquaud known for?
Iodine and Mediterranean cuisine.
What recognition has Aurélien Véquaud received?
Gault&Millau Grand de Demain Trophy (2019).
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The Sunday email
Read about chefs like Aurélien Véquaud in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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