Eddy Seys

The Climb

Catering College Le Touquet gave Seys a formal base, and the kitchens that followed tested that training across different settings and expectations. He worked as chef at Family restaurant in North of France, then as chef at Grand Hotel Dinard in Brittany, France, before taking on the standards of a chef at Michelin star restaurant in Normandy, France. He also served as chef at French Navy, a post defined by consistency, discipline, and control under pressure. The demands of private service sharpened that control further when he became private cook at Several ministers in Paris, France. That role required technical steadiness and an ability to adjust to changing needs without losing pace. He later became owner/chef at Own restaurant, taking responsibility for both the kitchen and the operation around it. In 2012, he stepped into the role of Executive Chef at Bistro Epoque in Bucharest, Romania, then later served as Executive Chef at Mirabel café and restaurant in Abu Dhabi, United Arab Emirates. Today, Eddy is Executive Chef of La Miranda Gourmet Stübli.

Today

At La Miranda Gourmet Stübli, Seys works as Executive Chef, with the remit implied by that title: holding the line on standards while directing the kitchen day to day. In Samnaun, Switzerland, his cooking stays anchored to the season and to precise heat management, with each plate kept clear rather than crowded. His method is stated plainly: best seasonal products, the right temperature, the right time, plus elegance and thoughtfulness. As a working description, it reads less like branding than procedure. The emphasis is on control and clarity, letting the product remain legible while the finish stays measured.

In Their Words “My philosophy of food is simple: use the best products in the best season cooked at the right temperature for the right time, and add a pinch of elegance and thoughtfulness.” “I’ve worked for all kinds of people and it’s given me a great understanding of how to cater to the customer’s needs.”