Chef Laurent Mathieu was Born in Draveil (France) in 1962 close to Paris, He went to the hotel school in Vitry in 1976 and qualified in 1979 as a chef. His first Job was at Elitair Maxim’s at orly airport, where he worked as a commis chef and also started gaining experience in the pastry kitchen, In 1980 he joined the French Army for a year.
In 1982, he joined Lenotre, at the Pre-catelan restaurant (two stars Michelin) as a commis and began to specialize in pastry side of the kitchen. He later moved on to the fish station. where he learnt how to prepare fish and seafood sauces with the right and fresh ingredients. In 1984 he joined the number one catering firm Duval & Fils in Paris to get more experience on this field as it was different from the restaurant life. In the following year he got back at Maxim’s with the position of Chef de Partie in a pastry.
In 1987, he occupied the same position for the Societe des Magasins Casino, then did nine months on the road for free to learn more about pastry and pastry administration in different regions. He returned briefly to Air France on a contract for three months to learn about airline catering. Chef Laurent decided to look for more opportunities, so he applied for jobs all around the world.
In October 1989 he received his first job offer from Thaba Nchu Sun Hotel & Casino in South Africa. During all his years he became more interested in the kitchen and pastry until he reached the position of Executive Chef in 2002. Since then he has travelled to different countries and specialised on the opening of hotels, restaurants and airline kitchen. In 2018 Chef Laurent became the Executive Chef at Transcorp Hilton Hotel.