i. Biography
The Climb
Traditional French cuisine rewards repetition, memory, and control, and David Boyer built his career inside that framework after training at CFA Jean Monnet in 1998. His path moved through kitchens where the standard was already established, including Les 110 de Taillevent in Paris, Chalet de la Marine in Val Thorens, and Château de la Cazine in Creuse. The next stage of that progression was leadership. Boyer went on to serve as Head Chef at Pavillon Ledoyen, Taillevent, and Maison Pic, roles that place a chef in charge of execution rather than interpretation alone.
Today
At Les 110 de Taillevent in Paris, France, Boyer works as chef in a setting tied to the Taillevent name and to the discipline that name implies. The position fits a cook whose background already includes prior experience at Les 110 de Taillevent. His cooking is identified with traditional French cuisine. In that register, his Michelin Guide one-star award at Château de la Cazine in 2014 reads as confirmation of control: the ability to deliver work measured against established standards, not passing trends.
Career - Chef — Les 110 de Taillevent, Paris, France - Chef — Chalet de la Marine, Val Thorens, France - Chef — Château de la Cazine, Creuse, France - Head Chef — Pavillon Ledoyen - Head Chef — Taillevent - Head Chef — Maison Pic Education: CFA Jean Monnet
Recognition
David Boyer's honors include Meilleur Ouvrier de France (MOF) in cuisine, World Championship of Lièvre à la Royale, 1st place (2018), and Gault & Millau Young Talent (2007).
FAQ Where did David Boyer train or study? David Boyer trained at CFA Jean Monnet. What recognition has David Boyer received? Meilleur Ouvrier de France (MOF) in cuisine (2023).
