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Davy Tissot
Bocuse d'Or laureate
- Discipline
- Other
i. Biography
French chef Davy Tissot is chef instructor at Saisons restaurant in Écully, France. In his own words, the work is defined by rigour, discipline and creativity, with a space to channel energy, learn focus and keep improving. That is the language of a kitchen career built through exacting service, teaching, and competition.
The Path
Training at Lycée Hélène-Boucher de Vénissieux gave Davy Tissot the base before his kitchen progression began. From 1991, he worked as commis chef at Auberge de Collonges, then moved to Les Terrasses de Lyon in Villa Florentine, where he served as chef from 2004 to 2015. Since 2016, Davy Tissot has held both chef and chef instructor roles at Saisons restaurant, Institut Paul Bocuse. The work there joins restaurant leadership with instruction, placing service standards and teaching in the same daily practice.
The Work Today
He is chef instructor at Saisons restaurant in Écully, France. Those current titles define a role where kitchen direction and classroom discipline sit side by side.
In Their Words “It’s a world-class and open minded competition on the international scene, which is constantly moving, that’s why it is very interesting.”
Acclaim
Davy's honors include Meilleur Ouvrier de France (2004), Bocuse d'Or, and Bocuse d'Or France (2019).
Profile updated July 2026
FAQ
Asked of Davy
What is Davy Tissot's current role?
As of 2026, Davy Tissot is chef instructor.
Where did Davy Tissot train or study?
Davy Tissot trained at Lycée Hélène-Boucher de Vénissieux.
What recognition has Davy Tissot received?
Meilleur Ouvrier de France (2004).
