Geraud Dupuis

At Martin, Domaine de Primard in Guainville, France, from 2024, Geraud Dupuis worked in a setting that rewards restraint: timing, texture, and attention to place. The path leading there runs through exacting kitchens, starting at the Michelin-starred Domaine de Clairefontaine, then Domaine de Fontenille in Lauris as chef adjoint, before a sequence of chef roles in France that added structure to the work. Each stage left a clearer outline of a career built on discipline, sensitivity, and repetition rather than display.

In 2020, Dupuis took on the chef role at Dyades, Domaine des Etangs in France, an early marker in the progression of his work. That line continued to Martin, Domaine de Primard in France in 2024, where the cooking was further defined within one of the country’s more distinctive settings. Across those chapters, the cuisine settled into a focus on landscape, season, and precision, with flourish kept secondary to the plate. Today, Geraud is chef of Novalis.

In France, Dupuis’s recent chef roles have sharpened a consistent method. Plants sit at the center of the cooking, and the work depends on close coordination with suppliers, producers, and gardeners. That kind of kitchen asks for patience as a working tool, alongside ambition and control. The result is a style that reads as considered rather than forced. What gives this progression weight is continuity. Earlier kitchens remain active in the present tense of service, not as decoration but as working knowledge. Dupuis’s career moves through exacting rooms, careful relationships, and a steady attention to ingredients presented with clarity.

Geraud's honors include Michelin Plate, Cooking Classics (2024).