i. Biography
École hotelière SAINT MICHEL MONT MERCURE and École hotelière LA BONNAUDERIE gave Emmanuelle Baron the technical base that runs through her work: service discipline, kitchen rhythm, and the habit of learning by repetition. The record that follows is built less on flourish than on progression, moving through named houses in France, Spain, and London with a profile shaped by precision, responsibility, and continuity.
Coming Up
Training at École hotelière SAINT MICHEL MONT MERCURE and École hotelière LA BONNAUDERIE came first, then the first kitchen years as intern at Bistros d’ Encenis (2002–2004). That early stage set the terms of the work: station by station, service by service, with timing and consistency carrying as much weight as technique. She continued as intern at Hotel Restaurant La Chaumiere (2004–2006), adding the kind of repetition that builds control and makes routine into method. Advancement came through more demanding posts. As second chef at El Segaria Restaurant, Marriott Hotel in Denia, Emmanuelle Baron moved into a role defined by pace and standards. In 2009–2010, she served as head of a division at Atelier Joel Robuchon in London Covent Garden, where the work would have required clean execution under pressure. London widened the frame of her career without changing its basis: exacting service, steady movement, and attention to detail. BonAmb Restaurant in Jávea became the longest and most defining stretch of her record, where Emmanuelle Baron served as right hand of chef Alberto Ferruz at BonAmb Restaurant in Jávea (2011–2023). That kind of extended kitchen relationship shapes both workflow and authority. Alongside that role, she was gastronomic advisor at Casa Pepa in Ondara, Spain (2019–2023), bringing a consultative layer to the same standards of service and decision-making. She also completed an internship at Lasarte (2016), another measured step through a career built on staying open to new rooms and new systems. Today, Emmanuelle is Chef de Produit Chemisiers - Blouses Product Manager of Camaieu (since 2016) and chef of Casa Pepa (since 2023). The pairing shows two kinds of management: one in product structure, one in hospitality leadership. Both rely on order, timing, and the ability to hold a framework together.
Where They Are Now
Her current role at Casa Pepa follows the years she spent there as gastronomic advisor, turning counsel into direct responsibility. The appointment sits on top of the same sequence that shaped her: École hotelière SAINT MICHEL MONT MERCURE and École hotelière LA BONNAUDERIE, the early kitchen work at Bistros d’ Encenis (2002–2004) and Hotel Restaurant La Chaumiere (2004–2006), the move through El Segaria Restaurant, Marriott Hotel in Denia and Atelier Joel Robuchon in London Covent Garden (2009–2010), and the long run at BonAmb Restaurant in Jávea (2011–2023). At Casa Pepa, those pieces come together in a role that carries continuity from the earlier work and authority in the present.
Honors
The recognition in her record is carried through appointment: chef at Casa Pepa, gastronomic advisor at the same Ondara address from 2019 to 2023, and head of a division at Atelier Joel Robuchon in London, United Kingdom. Each title marks a stage where training became trust, and trust became responsibility.
Profile updated July 2026
FAQ
Asked of Emmanuelle
What is Emmanuelle Baron's current role?
Emmanuelle Baron is Chef.
Where did Emmanuelle Baron train or study?
Emmanuelle Baron trained at École hotelière SAINT MICHEL MONT MERCURE and École hotelière LA BONNAUDERIE.
