Other
Clément Raby
Chef
- Discipline
- Other
i. Biography
His path is built on service rhythms rather than display: work in Paris, a restaurant-manager role in gérance in Savoie, and the current post in Vannes. Clément Raby’s progression reads as a kitchen career shaped by repetition, responsibility, and the steady earning of trust.
The Path
Early work in Paris and a restaurant-manager role in gérance in Savoie gave Clément Raby a practical education in how a service runs, how a dining room moves, and how a team stays aligned under pressure. The line between those posts is plain and useful: no detours for effect, just the sort of gradual advance that comes from learning the mechanics of the room and holding to them. Today, Clément Raby is Head Chef of La Tête en l'Air. The role fits the record that comes before it: a career built on direct responsibility and measured steps, now carried into a single house. In a trade that can reward noise, this kind of continuity matters—consistency at service, attention to detail, and the discipline of returning to the same standards every day.
The Work Today
As Chef de Cuisine at the restaurant, Clément Raby shapes the daily pace from the pass inward. The work is about framing the service: early decisions, steady adjustment, and the control needed to keep a kitchen moving without drift. It is a role defined by continuity rather than flourish, with one clear line of authority inside one house. That clarity points to a kitchen run with intent. The aim is less to announce a signature than to hold a standard, service after service. In that sense, Clément Raby’s work at La Tête en l'Air is practical craft: calm management, exact timing, and a consistent hand on the operation.
Profile updated July 2026
FAQ
Asked of Clément
What is Clément Raby's current role?
As of 2026, Clément Raby is Chef de Cuisine.
What recognition has Clément Raby received?
Guide MICHELIN, one star (2022).
