Serge Cutillo

Coming Up

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.

Where They Are Now

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.

Career - Chef — Chiuchow Delicacies, Hong Kong, Hong Kong - Chef — Chez Yvonne, Strasbourg, France (from 2022)

Honors

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.

FAQ What is Serge Cutillo's current role? As of 2026, Serge Cutillo is Chef of Chiuchow Delicacies. Where did Serge Cutillo work before? Serge Cutillo's earlier career included Chez Yvonne. What recognition has Serge Cutillo received? Michelin Bib Gourmand (2024).