i. Biography
Fanny Herpin’s work traces a clear line through contemporary French service: polished dining rooms, high-pressure service, and roles that demanded movement between front-of-house polish and kitchen discipline. The throughline is not spectacle but control — first at Jules Verne in Paris, then as sous chef in New York in New York, United States, before a return to Paris that placed her at Allard in Saint-Germain-des-Prés, Paris, France, and later at Le Camondo in Paris, France (2020–2026). Since 2026, Fanny Herpin has been executive chef and culinary director of Fuga Group, a position that extends that same focus across a wider brief.
Coming Up
The kitchen ladder in Fanny Herpin’s career is marked by precise shifts in scale and responsibility. At Jules Verne in Paris, France, she worked inside a dining room where timing and execution had to match the room’s formal cadence. In New York, United States, Fanny Herpin served as sous chef in New York in New York, United States, a stint that added another service culture to her range. By 2015, she had become head chef at Allard in Saint-Germain-des-Prés, Paris, France, taking on a role that sat squarely within one of the capital’s most exacting neighborhoods. She later served as chef at Le Camondo in Paris, France (2020–2026), before moving into her current role as executive chef and culinary director of Fuga Group (since 2026).
Where They Are Now
The advice is plainspoken, and it reads like kitchen practice rather than slogan: "Work hard, stay disciplined, and build genuine relationships. In the kitchen, it’s about more than food—it’s about creating joy and connection." For Fanny Herpin, the point is structure, consistency, and the human side of service — all part of the same job.
Signature
Hay-smoked seabream with watermelon jelly sits in the register Herpin favors: controlled, clean, and built on contrast. For Fanny Herpin, the signature is in the balance — smoke against fruit, richness against brightness — with each element kept legible rather than crowded.
In Their Words “Work hard, stay disciplined, and build genuine relationships. In the kitchen, it’s about more than food—it’s about creating joy and connection.” “I cook since 2011; I started in Saint-Émilion.”
Honors
For the Paris 2024 Olympic Games at the Stade de France in Paris, France, Fanny Herpin named hay-smoked seabream with watermelon jelly, beef heart tomatoes, and a lemon emulsion as one of the dishes she prepared. The plate belongs to a setting where precision had to hold under pressure, and Herpin’s choice reflects a kitchen language that stays clean, direct, and built for scale.
Profile updated July 2026
FAQ
Asked of Fanny
Where did Fanny Herpin work before?
Fanny Herpin's earlier career included Jules Verne and Allard.
