THE CHEF

Now at the head of eleven restaurants with complementary culinary styles, Jean-François Piège has consistently forged a unique culinary identity throughout his career, serving as an ambassador for French gastronomy around the world.

Originally from the Drôme, Jean-François Piège worked in Paris’s most prestigious luxury hotels, first as chef de partie for Alain Ducasse at the Plaza Athénée, then as chef at Les Ambassadeurs, the restaurant at the Hôtel de Crillon, where he earned two Michelin stars. In 2014, the chef and his wife Elodie decided to follow the path of entrepreneurship by opening “Clover” in Saint-Germain-des-Prés. The following year, they became owners of “Le Grand Restaurant,” a laboratory for culinary ideas and creations located in the heart of the Golden Triangle, which was awarded two Michelin stars in 2016. That same year, “Clover Grill” opened, a venue dedicated to charcoal grilling and rotisserie cooking. In 2018, “La Poule au Pot” opened, a Parisian institution celebrating traditional French home-style cooking. That same year, to reflect the evolution of the Chef’s cuisine and the start of summer 2018, “Clover” became “Clover Green” and shifted its focus to plant-based cuisine. 2019 marked the first venture outside Paris with the opening of “Clover Gordes” in the Luberon. January 2020 saw the opening of the brand’s newest establishment, “À l’Épi d’Or,” a family-friendly, neighborhood bistro located in Paris’s 1st arrondissement. The year 2021 marked the opening of a new Parisian location on Place de la Concorde: the restaurant “Mimosa,” which opened on October 7 and features a menu with Mediterranean influences. On November 10, 2022, the chef opened his first international Clover location, “Clover Bellavita,” in Taipei. In 2024, Jean-François Piège continues his expansion by taking the helm of Jardin Tropezina, the restaurant at Château de la Messardière in Saint-Tropez, offering sun-kissed cuisine with Riviera influences. That same year, in collaboration with the luxury hotel Le Selman Marrakech, he opened La Terrasse, a new restaurant showcasing local ingredients elevated by his culinary expertise. In 2025, the chef opened Sabo, his second restaurant within Le Selman Marrakech, a festive and refined evening dining experience.

A best-selling author with 18 cookbooks to his name and a media presence spanning more than 20 years as a judge on one of France’s leading TV networks, Jean-François Piège’s cooking and television shows have established him as one of the most talented and media-savvy chefs of his generation.