i. Biography
The Path
In high-pressure kitchens, Vincent Champ built a style around the parts of the job that can be measured: timing, repeatability, and control. Early on, he worked as junior sous-chef at Courchevel, a post that would have demanded pace and exactitude in equal measure. He then moved to La Villa Calvi as second, continuing through rooms where discipline is part of the brief and the margin for error is thin. That route, from Courchevel to Calvi and onward to Lumio and Charols, maps a career shaped by movement and accumulation rather than ornament. The work reads as steady progression through demanding addresses, with each step adding to the same set of skills. Today, Vincent Champ is chef at A Casa di Mà and chef at Lavandin, carrying that experience into both kitchens with the same controlled manner.
The Work Today
At La Table di Mà in Lumio, Vincent Champ’s cooking is described in the language of precision: modern, restrained, and built to let technique carry the plate. The emphasis is on clean lines rather than flourish, with a style that stays disciplined without becoming rigid. It is cooking that prefers clarity to display. His role at Lavandin in Charols extends that same approach into another dining room. Working across both Lumio and Charols, Vincent Champ keeps the focus on execution and consistency rather than spectacle. The two posts show a chef working from the same toolkit in more than one setting, with modern control as the constant. “The kitchen is a game” is how Vincent Champ puts it, and the line fits the way his work is framed here. It suggests a trade that rewards judgment, timing, and composure under pressure. In that sense, his career is less about flourish than about managing the terms of service well.
Profile updated July 2026
FAQ
Asked of Vincent
Where did Vincent Champ work before?
Vincent Champ's earlier career included Courchevel and La Villa Calvi.
What recognition has Vincent Champ received?
Michelin star (2024).
