Irwin Durand

The Climb

At Guy Savoy at Hôtel de la Monnaie, Irwin Durand trained in a kitchen built on repetition, precision, and composure. The setting demanded steady hands and a disciplined approach, and it is there that his standards were sharpened. He then moved to Le Bien-Aimé in Paris as chef des cuisines, carrying that same control into a new room and deepening the method that had already begun to define his work. In 2020, Irwin Durand took on the role of Head Chef at Le Chiberta in Paris, adding another measured step to a career shaped by accumulation rather than leaps. The progression reflects a professional path built through service, consistency, and the habits that hold a kitchen together. That path now leads to Irwin, where he is chef-owner and where the decision-making sits fully with him.

Today

The format keeps the kitchen tied to the calendar, with the menu changing according to what is at its best and how product, plate, and service align in a given moment. In this role, the job is not only to run the pass but to set the structure of the dining room through the rhythm of each service.

In Their Words “The most important decision I made when I became a chef was to find solutions so that my colleagues would be in the best possible position, so that each talent could bring something of themselves to the kitchen we create.” “Guy Savoy is the person who gave me the keys to his one-star restaurant and his daily trust to enhance this house, so Guy Savoy is the person with the biggest impact on my career.”

Recognition

“Guy Savoy is the person who gave me the keys to his one-star restaurant and his daily trust to enhance this house, so Guy Savoy is the person with the biggest impact on my career.”