Thony Billon

The Path

Training at Nouvelle Auberge established the standards that would shape the rest of Billon’s work. From there, the path ran through demanding roles in France, each one tightening control over timing, consistency and calm. In 2002, he worked as second at JY'S in Colmar, France, a position that sits inside the pressure and choreography of a serious kitchen. He then moved to Le Chambard in Kaysersberg, France, where he served as second until 2012, building the quiet command that often defines a chef who rises through the ranks. By the time he arrived at Brasserie Côté Cour in Colmar, France, in 2012, the progression had the shape of earned experience. As Head Chef, Billon took on the work of leading a kitchen, shaping a menu and carrying standards forward dish by dish. It was a measured rise, with each previous stage giving weight to the next. Today, Thony is chef of Les Grands Arbres - Verte Vallée. The path through these rooms points to patience as much as ambition: technique, discipline and trust built over time, not announced all at once.

Signature

Signature dish: St-Pierre rôti au beurre noisette. St-Pierre rôti au beurre noisette points to a kitchen built around clarity and precision. The dish relies on careful cooking and a controlled finish, the sort of treatment that lets an ingredient carry the plate without extra noise. In Billon’s case, it fits the rest of the record: composed work, restrained handling, and decisions that land cleanly.

In Their Words “At 31, it was the right time to become a chef.” The timing matters here. The statement reads as a measured assessment of readiness, not haste. Billon’s rise to Chef de cuisine at Brasserie Côté Cour in 2012 reflects that logic: leadership arriving after the work beneath it had already been put in place.