Thomas Collomb

The Path

At La Cabotte in Nuits-Saint-Georges, Thomas Collomb worked as chef until 2008, setting the base for a practice shaped as much by sourcing and seasonality as by kitchen discipline. Since 2014, he has been chef of La Rôtisserie du Chambertin, while also serving as chef of Le Bistrot Lucien and chef of La Table d'Hôte. Across those roles, Collomb's work is defined by a rooted approach: the plate follows the product, and the product follows the people and conditions that bring it in.

The Work Today

"My job is not only to cook; it is to be involved in a virtuous chain made up of producers, farmers, and breeders. I am a cook but also a butcher, charcutier, and baker." For Thomas Collomb, the kitchen is one point in a larger chain of work. The cooking depends on what is done before service begins: breeding, growing, preparing, and shaping ingredients into useable form. That is why his practice extends beyond the stove and into the disciplines that support it, giving the work a wider technical base and a clearer line of responsibility. "My cooking has grown over the years through my own experiences. Discovering the work of artisans, breeders, and producers helped me build my philosophy." The structure of the kitchen, in Collomb's view, is collective. It relies on a team that works with attention, on suppliers chosen with care, and on products handled with respect. From that process comes a menu that stays seasonal and responsive, shaped by the rhythm of supply rather than fixed routine. "A chef is never alone; he builds with his team, and together they move forward with respect for the products they work with and the suppliers they choose. Together they create a fresh seasonal menu."

In Their Words “A chef is never alone; he builds with his team, and together they move forward with respect for the products they work with and the suppliers they choose. Together they create a fresh seasonal menu.” “My job is not only to cook; it is to be involved in a virtuous chain made up of producers, farmers, and breeders. I am a cook but also a butcher, charcutier, and baker.”

Acclaim

Thomas's honors include Michelin Green Star.