Sébastien Giannini

Born in Toulon, France, Chef Sébastien’s love for cooking began at seaside markets with his grandmother. His career started in Michelin-starred restaurants on the French Riviera and Courchevel, including Le Kilimanjaro and Leï Mouscardins in St. Tropez. He trained at École Ducasse with Chefs Alain Ducasse and Franck Cerutti, earning his Master’s in Culinary Arts.

At 21, he became Chef de Cuisine in Cannes and, by 23, Executive Chef of a five-star hotel. He competed in prestigious competitions like the Bocuse d’Or and led luxury hotel kitchens worldwide, including Le Méridien Nice, Fairmont Queen Elizabeth in Montreal, and The St. Regis, Washington, DC. Since January 2024, he has been Partner Chef of L’Avant-Garde, specializing in his native French Riviera cuisine.

In 2019, Sébastien had the honor of cooking with Chef Jacques. He has served world leaders and believes great cuisine is about generosity and hospitality. He lives in McLean, Virginia, with his wife and two children.