Serge Cutillo

Chez Yvonne in Strasbourg, France, gave Serge Cutillo a first professional frame in 2022: disciplined service, measured execution, and an approach shaped by precision rather than flourish. In a city where technique and tradition carry real weight, that early post established the habits that now define his kitchen work. The result is a profile built on control, attentiveness, and a clear respect for the demands of the line.

Chiuchow Delicacies is where Serge Cutillo now works as chef, carrying those same habits into a broader leadership role. The job asks for consistency across service, timing under pressure, and a firm hand at the pass; his present work reflects that sort of steady command. What began in Strasbourg reads here as a more fully expressed practice, with experience converted into daily kitchen discipline.

At Chiuchow Delicacies, Serge Cutillo remains focused on the practical disciplines that shape a restaurant’s identity: consistency, timing, and finesse across service. As chef, he is responsible for keeping standards even and the kitchen moving with calm control. The path so far points to a cook building a defined way of working through repetition, precision, and measured leadership.

Serge Cutillo's honors include Michelin Bib Gourmand (2024) and Michelin Bib Gourmand. For a chef, Michelin Bib Gourmand recognition signals work that lands with consistency and restraint rather than noise. In Serge Cutillo’s case, the Michelin Bib Gourmand (2024) and Michelin Bib Gourmand point to a kitchen practice that has been noticed for control, detail, and reliable execution.