Fanny Rey

Today

Hotel school in Jura gave Fanny Rey the formal base, but the shape of her cooking comes from a broader run of kitchens and disciplines. At Fermes de Marie with Nicolas Le Bec in Megève, then at Bastide de Marie in Ménerbes, the work moved through professional rhythm, close attention, and the kind of repetition that builds standards. That same precision carried into service outside hospitality: in the French Navy in Brest and later as a marine firefighter in Marseille, she worked in environments where composure and teamwork are part of the job, not a slogan. Those experiences sit behind the poise in her kitchen today. Public visibility arrived through Top Chef (season 2, M6), where Fanny Rey was finalist / contestant in 2011–2011. The platform widened the audience, but it did not define the method. In 2019–2020, she served as head of kitchens at La Sivolière in Courchevel, a role that demanded control over pace, service, and consistency. Since 2012, she has been chef and co-owner of L'Auberge de Saint-Rémy-de-Provence, Bouches-du-Rhône, where the accumulated discipline of those earlier posts is carried into daily work. The line running through her career is one of adaptation under pressure: mountain hotels, Provençal houses, military service, television, and a long-run position at her own table. Fanny Rey’s path shows how different kinds of demanding work can produce the same result — steadiness, range, and the ability to keep standards exact.

In Their Words “A good producer is above all someone who is passionate.”