i. Biography
The French kitchen path is built on repetition, timing, and the ability to hold a station without noise. Marc Cordonnier’s record follows that model: a cook’s start in 2006, then vegetable work, then the move into sous-chef and second positions, and finally the point where ownership and the pass met in the same house. The progression is linear, but the work behind it is not simple; it is the accumulation of service, section work, and responsibility across Paris kitchens that expect consistency before recognition.
The Path
Ferrandi School gave Marc Cordonnier a formal base before he entered the Paris circuit, where progression tends to be earned in view of the whole kitchen. The sequence that followed did not skip the necessary jobs. It moved through line work, vegetable sections, and management of a service rhythm, building a profile through operational experience rather than shortcuts. The early kitchens marked each stage plainly. Marc Cordonnier worked as a cook at Ze Kitchen Galerie from 2006, then as a cook at L'Agapé from 2008. In 2009, he took on chef de partie, vegetables at L'Arpège, a post that placed him inside a produce-led section and the discipline that comes with it. He advanced to sous-chef at Septime in 2011, then to second at Chez Garance in 2012, each move carrying more responsibility and less room for drift. By 2014, the work had reached a new scale at Gare au Gorille in Paris, where Marc Cordonnier became co-owner and chef from 2014–2026 and also executive chef from 2014–2026. That double role mattered because it joined the kitchen and the business side of the room. At Gare au Gorille in Paris, Marc Cordonnier was not only directing the food but also carrying the restaurant’s identity in tandem with the ownership structure. The result was a public position built from the inside out: years of section work and service discipline leading to a role where the kitchen voice and the name on the door aligned.
The Work Today
At Gare au Gorille, the executive-chef role became the clearest expression of Marc Cordonnier’s method in 2014. The position reflects a route shaped by step-by-step advancement: cook, vegetables, sous-chef, second, then leadership. What reads in that sequence is not a dramatic leap but the kind of authority kitchens usually trust most, the sort that comes from having done the work in full view.
Acclaim
Marc's honors include Gault&Millau — Trophée Jeune Talent (2015).
Profile updated July 2026
FAQ
Asked of Marc
What is Marc Cordonnier's current role?
As of 2026, Marc Cordonnier is Executive Chef.
Where did Marc Cordonnier train or study?
Marc Cordonnier trained at Ferrandi School.
What recognition has Marc Cordonnier received?
Gault&Millau — Trophée Jeune Talent (2015).
