Paul Bocuse


Kown For:

Paul Bocuse is one of the most skilled chefs associated with the Nouvelle Cuisine, a Cuisine that is more healthy and less fattening than the traditional Cuisine Classique.

Education Background:

Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs. Paul Bocuse had no formal training at any school, In 1942 he was an apprentice at Claude Maret's restaurant de la Soierie in Lyon. In 1944 he enlisted. After being wounded, he returned in 1945 to continue his apprenticeship at La Mere Brasier. In 1950 he completed his apprenticeship under Ferdinand Point.

Early Employment:

Bocuse took over his family’s failing hotel-restaurant in Collonges, near Lyon France, in 1959. After becoming known for his unique and new cooking style, he enters competitions, wins awards, opens a cafe, and eventually earns a third star in the Michelin and goes on to open many restaurants and accomplish greatness.


Bocuse's main restaurant is the luxury restaurant l'Auberge de Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide. He also operates a chain of brassaries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specializes in a different aspect of French cuisine.


Among his books are La Cuisine du marché (1976; “The Cuisine of the Market”; Eng. trans. Paul Bocuse’s French Cooking), La Journée du cuisinier (1980; “The Day of a Chef”) and Toute la cuisine de Paul Bocuse (2011; The Complete Bocuse).