Ludovic Mey

A career built in Lyon shows up here as accumulation rather than reset. Ludovic Mey has worked through chef roles at Les Apothicaires and Brasserie Roseaux, while also taking on a co-founder role at Food Traboule in Lyon. The through line is not a single leap but a series of positions that place him repeatedly inside the city’s restaurant fabric. Since 2017, Les Apothicaires has anchored that progression. As chef, Ludovic Mey has held the post across years rather than moments, and the significance lies in that duration: a kitchen shaped through repetition, service, and the steady adjustment that comes with holding a line over time. In 2020, Food Traboule added another layer of responsibility, shifting the scope from one kitchen to collaboration at the level of founding. Read together, the dates mark a path measured in continuity and expansion, with Lyon as the fixed point. Today At Ombellule in Lyon, the chef-proprietor role places Ludovic Mey where direction and ownership meet. Alongside that, his chef role at Brasserie Roseaux keeps him active in another setting, with the same emphasis on authorship across different formats. Les Apothicaires signals long-term kitchen leadership, while Food Traboule identifies a co-founder role that extends beyond service into building. Together, they describe a chef whose standing comes from holding repeated responsibility in Lyon rather than from a single defining turn.