i. Biography
French chef Yoan Delorme has been chef and owner of Le Chamarlenc in Puy-en-Velay, France, since 2023. The work there reads as measured and attentive: a kitchen built on control, not volume, and on decisions that are left clean rather than overworked. In a trade that can reward overstatement, his profile is marked instead by training, repetition, and a steady climb through kitchens that taught precision by use.
The Path
At Lycée Renouveau and BTS Hôtellerie-Restauration, the fundamentals of technique and professional hospitality were the starting point for Yoan Delorme’s practice. Those years established a way of working that would carry through the rest of his career: less about display than accuracy, less about haste than accumulated repetition. The first services at Les Ambassadeurs in Saint-Chamond, France, and then at La Verrière in Corsica, France, added the day-to-day discipline that turns schooling into working kitchen judgment. The step from cook to sous-chef at La Mirande in Avignon, France, held that progression in plain view. Until 2023, Yoan Delorme worked there in a role that carried more responsibility and more exacting expectations, the kind that sharpen technique by demand rather than by theory. Each kitchen added a layer of reference and another test of what can be done cleanly, consistently, and without clutter. Since 2023, the chef role at Le Chamarlenc in Puy-en-Velay, France has placed Yoan Delorme at the center of the restaurant’s direction, and the owner title means those decisions extend beyond the pass. The work now defines the room as much as the plate, with the same throughline of discipline and control that shaped the earlier stages of the trade.
The Work Today
Since 2023, the chef-owner position at Le Chamarlenc in Puy-en-Velay has been shaped by a direct approach to seasoning and composition. That framing places the diner, not the ornament, at the center of the plate. The method is responsive rather than fixed, and that matters in a working kitchen. Delorme’s cooking is built to be adjusted to the table in front of him, with flavor kept clear and deliberate. The aim is not to pile on effects, but to choose what belongs and stop there. In trade terms, that means restraint used as a working tool: balance, legibility, and control. Seen that way, Le Chamarlenc becomes the site of a long apprenticeship in reduction. Yoan Delorme’s cooking favors coherence over accumulation, and the plate is treated as a surface for structure rather than excess. What comes through is not a search for noise, but for exact placement.
Profile updated July 2026
FAQ
Asked of Yoan
What is Yoan Delorme's current role?
As of 2026, Yoan Delorme is Chef and Owner.
Where did Yoan Delorme train or study?
Yoan Delorme trained at Lycée Renouveau and BTS Hôtellerie-Restauration.
What recognition has Yoan Delorme received?
Michelin Guide, one star (2024).
