Simone Tondo

The Climb

Today, Simone Tondo is chef of Racines des Prés, a role that places him inside the daily discipline of Paris, France. The title marks a point where accumulated craft, timing, and judgment are brought to bear service after service. In that setting, the work is not abstract: it is the steady shaping of pace, plate, and dining-room response.

Today

The current appointment is chef at Racines des Prés. In Paris, France, that simply means the work is happening at the center of service, where the kitchen has to hold together planning, timing, and execution without excess commentary. Simone Tondo’s role is stated in the most direct terms possible, and the directness suits the job: guide the room through food, then read the response with the same attention given to the dish.

Signature

Simone's signature dishes include risotto primavera and vitello tonnato. Both sit in a register of clarity and restraint, the kind of dishes where balance matters as much as recognition. Within his profile, they serve as the clearest markers of style: plates that define a chef by what he chooses to repeat and how he chooses to hold the line on them.

In Their Words “When someone smiles... The food can be good, not amazing but it means half of the job is done.” “For me it was an interesting challenge.” Read together, the two lines describe a chef working to a practical standard. One places value on the diner’s reaction; the other shows an appetite for difficulty as a working condition. Simone Tondo comes across as someone who treats service as the real measure of the kitchen — one plate, one response, one service at a time.