i. Biography
Pascal Garrigues is Executive Chef at Le Deck in Roquebrune-Cap-Martin, France, a role that suits the measured confidence of a cook whose career has been built step by step, with discipline, elegance, and an exacting respect for craft. His cooking is defined by a fresh and creative take on classic dishes: familiar forms reimagined with a lighter touch, a sharper line, and the kind of composure that comes from years spent in exacting kitchens.
Coming Up
Pascal Garrigues trained at Hôtel du Palais, where the foundations of his professional life were laid in precision and refinement. It was an early education in the grammar of serious cooking—discipline at the stove, attentiveness to detail, and an understanding that technique is not a flourish but a necessity. From there, his path moved through some of the Riviera’s most polished addresses, each step reinforcing the discipline that would become a hallmark of his work. He went on to work as second of cuisine at Hôtel Hermitage in Monte-Carlo, Monaco, a position that placed him within one of the principality’s most distinguished culinary settings. The title itself suggests the rhythm of the kitchen: the close coordination, the responsibility, the constant calibration required to keep every plate aligned with a standard of luxury. Later, he took on the role of second at Monte Carlo Beach Hôtel in Monaco, continuing an ascent shaped not by haste, but by steady mastery. At another stage of his career, Pascal also served as chef at Club La Vigie in Monaco, adding another notable chapter to a professional trajectory closely linked to the glamour and rigor of the region. Each role seems to have deepened the same essential sensibility: classical in structure, but always alert to freshness, surprise, and the clean intelligence of a modern hand. Today, Pascal is Executive Chef of Le Deck, bringing that disciplined ascent to a setting defined by elegance and command. In Roquebrune-Cap-Martin, France, the restaurant becomes a stage for his approach—one that honors tradition while refusing to let it settle into rigidity. His cooking looks to the past for architecture, then opens it up with energy and light.
Where They Are Now
At Le Deck, he holds the title of Executive Chef. The restaurant is in Roquebrune-Cap-Martin, France, and it is here that his voice as a chef is most clearly expressed. Pascal’s approach centers on classic dishes treated with freshness and creativity, suggesting a kitchen that values clarity over excess and elegance over noise. His food is not about abandoning the canon, but about renewing it, finding contemporary vitality within well-known forms.
Signature
Pascal's signature dishes include Spaghetti di gragnano. The dish speaks to his appetite for essential ingredients and his ability to bring refinement to something beloved and recognizable, allowing the quality of execution to carry the experience.
Honors
Pascal's honors include Trophée Henri Huck, 50th Grand Prix Culinaire International Auguste Escoffier (2010), Neptune d'Or (2010), Trophée Jean Delaveyne (2009), and International Cup de Cuisine. Taken together, these awards mark a career recognized for skill, consistency, and the composure required to excel at the highest level of cuisine.
Profile updated July 2026
FAQ
Asked of Pascal
What is Pascal Garrigues's current role?
As of 2026, Pascal Garrigues is Executive Chef.
Where did Pascal Garrigues train or study?
Pascal Garrigues trained at Hôtel du Palais.
What recognition has Pascal Garrigues received?
Trophée Henri Huck (2012).
