David Bizet

Coming Up

Paris hotel kitchens shaped the early progression of David Bizet’s craft: second at Le Cinq inside Four Seasons Hotel George V, Paris, followed by the chef role at L'Orangerie. The current post is L'Oiseau Blanc, where that hotel-restaurant discipline continues in a more defined personal register.

Where They Are Now

Seasonality and French terroir set the working frame for David Bizet at L'Oiseau Blanc. The cooking uses seasonal, local ingredients through modern creativity and French tradition, with attention not only to product but to composition, contrast, and the guest’s experience of the plate. Pairing work at the restaurant is built with sommelier Florent Martin, moving between bold and delicate combinations. Seasonal turbot with delicate pink touches is one named example, created in support of the Peninsula in Pink breast cancer awareness campaign. Team progress is also part of the kitchen language: the level of the cooking and the pleasure given to the customer are treated as linked responsibilities.

Career - Chef — L'Oiseau Blanc, The Peninsula Paris - Second — Le Cinq - Chef — L'Orangerie, Four Seasons Hotel George V, Paris

Signature

Signature dishes include Seasonal turbot with delicate pink touches.

Honors

David's honors include Two Michelin Stars for L'Oiseau Blanc.

FAQ What is David Bizet's current role? David Bizet is Executive Chef. Where did David Bizet work before? Earlier in their career, David Bizet worked at Le Cinq and L'Orangerie. What recognition has David Bizet received? Two Michelin Stars for L'Oiseau Blanc.