i. Biography
The Path
Training at Institut Bocuse and Institut Paul Bocuse in 2002 set the basis for Tabata Mey’s work in kitchens shaped by discipline and technical rigor. Those schools frame a career built in sequence: study first, then responsibility, with each step adding range without losing control. By 2024, that preparation had been carried into Ombellule in Lyon, where Mey took on chef duties in a setting that demands speed, precision, and consistency. The move marks a clear point in the record: training translated into daily leadership, with the kitchen as the place where that preparation is tested. Since 2024, Mey has also been chef at Brasserie Roseaux in Lyon, extending a career still closely tied to the city. The throughline is accumulation rather than leap, with each role adding weight to the one before it.
The Work Today
At Ombellule in Lyon, Mey’s current work has already been matched by recognition: the restaurant received a Guide Michelin one-star award in 2025 after her arrival in 2024. The sequence is precise, and that matters in trade terms. It shows a kitchen where the standard is legible, the timeline is short, and the result has been read clearly by the guide. The present chapter is defined by concentration. Mey’s name is attached to work in Lyon, to chef roles, and to a Michelin star that gives the record its most visible marker.
Acclaim
Tabata's honors include Guide Michelin — one star (2025).
Profile updated July 2026
FAQ
Asked of Tabata
Where did Tabata Mey train or study?
Tabata Mey trained at Institut Bocuse and Institut Paul Bocuse.
What recognition has Tabata Mey received?
Guide Michelin — one star (2025).
