Vincent Ferreira

The Path

Since 2026, Vincent Ferreira has been Head Chef of Château de Courban. The role sits inside a house where place carries weight, and his Burgundy background gives the work a clear point of reference. The kitchen direction is shaped less by fixed style than by the landscape around it, with producers and breeders treated as active part of the process. What follows is a cuisine built on fidelity to season, source, and restraint.

The Work Today

At Château de Courban, France, the kitchen leads with Burgundy produce as its base and with direct exchange at the producer level as part of the method. For Ferreira, the work starts before service, in the adjustment between what the land can offer and what a dish can take. Vegetables sit at the center of that thinking: not as a concession, but as material that can carry depth, generosity, and pleasure on its own. As he has said, “Vegetables are the future. We are always afraid of lacking indulgence, but my goal is to delight someone who loves meat with vegetables.” That position gives the cooking its shape: abundance without excess, flavor without heaviness, and indulgence understood as something that can be redirected rather than reduced. Burgundy products then function as the framework of the kitchen, keeping the work close to the source while leaving room for surprise and satisfaction.

Signature

Vincent's signature dishes include Charolles AOP beef, roasted in slices, and marinated sardines. Together they mark the range of his cooking: one anchored in the region’s beef, the other defined by brightness and marinade, a lighter register that reflects his interest in balance and contrast.

In Their Words “Vegetables are the future. We are always afraid of lacking indulgence, but my goal is to delight someone who loves meat with vegetables.” “The goal is to work with Burgundy products, and to be ready to adapt to the producer and the breeder.”