Michelle Gibon | Le Negresco

Michelle Gibon

SOUS-CHEF, LA ROTONDE

Since she arrived at Le Negresco, Michelle Gibon has charted an exemplary path, guided by passion, precision, and unwavering resolve.

Originally from Paris, Michelle grew up in a family steeped in culinary tradition. Her father, an artisan butcher, and her grandmother, the guardian of a deeply instinctive style of cooking, instilled in her from an early age a profound respect for fine ingredients and the joy of sharing meals. This familial heritage sowed the seeds of a true vocation.

Determined to pursue a career in haute cuisine, Michelle applied exclusively to the most prestigious establishments. Admitted to Ferrandi Paris, she undertook a BTS in Hospitality and Catering, specialising in Culinary Arts and Service. Her apprenticeship at Paris’ Hôtel Saint James Paris proved to be a turning point: there, she trained under Virginie Basselot, her future mentor, who, in Michelle’s words, taught her “the standards and discipline essential to this profession.” At Chef Basselot’s side, Michelle experienced pivotal moments, such as the awarding of a MICHELIN star and the distinction of Best Craftsman of France.

Built on this strong professional bond, Michelle later joined the brigade at Le Chantecler, Le Negresco’s MICHELIN-starred restaurant, as sous-chef alongside Amélie Losilla.

Recognised for her efficiency, pragmatism, and hands-on experience, Michelle was entrusted with the leadership of La Rotonde’s kitchens in 2023. Her solution-driven approach brought renewed momentum to the team. “I’m grateful; this experience has helped me grow enormously”, she reflects with humility. Working in close collaboration with Paul Robin, with whom she shares a demanding and structured vision of the craft, founded on complementarity and transmission, she played a key role in a period of repositioning, providing clear direction, strengthening cohesion, and affirming La Rotonde’s evolving ambitions.

Today, Chef Michelle Gibon oversees every aspect of kitchen operations at La Rotonde: liaising with the dining room, now under the direction of Ludovic Turbot, ensuring the transmission of savoir-faire, maintaining standards, and nurturing a human-centred approach to leadership. She plays a vital role in shaping the future of this emblematic Niçois institution, imbued with a Mediterranean spirit where authenticity, proximity, and seasonality reign.

“Cuisine is a demanding profession that requires total commitment… with hard work, you can get there.” Through her tireless dedication, Michelle stands as an inspiring model for younger generations seeking their calling.

At Le Negresco, she has found a place that mirrors her values. In this stimulating and exacting environment, she continues to write a story worthy of her ambitions alongside Chef Virginie Basselot.