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Théo Pourriat
World's 50 Best
- Discipline
- Other
i. Biography
# Coming Up Hospitality work starts with precision, and Théo Pourriat’s grounding at University Dauphine in Paris reads that way: a study in order, measure and the kind of discipline that carries into service. At Sasso, where he worked as manager, the job would have depended on the less visible mechanics of a dining room — timing, coordination, attentiveness and keeping the floor moving without friction. That combination set an early standard for the controlled, low-noise style that marks his work. In 2010, Théo Pourriat reunited with Bertrand Grébaut to conceptualize Septime in Paris, a step that placed him in the work of building a restaurant from the inside out. Conceptualizing a place is not only about structure but about how it will feel in service, and his role points to a balance of discipline and informality, exacting but not rigid. He put that working relationship plainly: “We speak the same language, but we don’t step into the other’s territory.”
Where They Are Now
Today, Théo is associate director of Septime, Clamato and Septime La Cave, and the role covers three addresses with distinct demands. What links them is consistency: the same attention to atmosphere, the same care for coherence, and the same control that sits behind a room that runs smoothly. Across Septime, Clamato and Septime La Cave, his present work brings together the lessons of University Dauphine in Paris and the operational discipline learned at Sasso. The result is a register of precision without stiffness, hospitality without excess, and service understood as tone as much as task.
In Their Words “We speak the same language, but we don’t step into the other’s territory.”
Honors
No awards are noted.
Profile updated July 2026
FAQ
Asked of Théo
Where did Théo Pourriat train or study?
Théo Pourriat trained at University Dauphine in Paris.
What is Théo Pourriat known for?
instills a mix of discipline and informality to help welcome diners.
