Native of Kazakhstan, Dayana Taizhanova developed a love for cooking alongside her grandmother, with a particular fondness for pastry.
In 2021, she moved to Paris to pursue a management program at the culinary institute ‘Le Cordon Bleu’.
She reached out to William Ledeuil. The Chef recognized her natural talent and potential and Dayana joined the Ze Kitchen Galerie’s brigade for a six-months internship.
She continued her journey with experiences at Le Cheval Blanc Paris, the Louis Vuitton chocolate atelier, and Nosso.
At the end of 2024, William Ledeuil offered her to join the Kitchen Ter(re)’s team as head pastry chef.
Dedicated and passionate, Dayana loves the creative freedom that pastry offers — the ability to blend different cultures and culinary techniques into a single dessert.

Diego Coca is originally from Mexico. For him, cooking has always been a family affair — a way to share, celebrate simplicity, and a playground for creativity. Over the years, this passion grew stronger, and he decided to make it his career.
He pursued a dual-degree program between the University of Mexico (focused on the “science” of cooking) and Paris Nord University (focused more on hospitality and restaurant management). His thesis explored the connections between cooking and art — his other passion — and how the two can interact.
As part of his studies, he completed his first internship in 2022 at Ze Kitchen Galerie, where he discovered the culinary world of William Ledeuil. The use of condiments, spices, and citrus resonated deeply with his Mexican culinary culture.
In 2023, he joined Kitchen Ter(re) as a chef de partie.  By spring 2025, William Ledeuil entrusted him with leading the kitchen brigade.
Curious, creative, and passionate, Diego feels truly fulfilled at the end of the day.

Thomas Loustau was introduced to the world of cooking at an early age.
His father ran the renowned bistro Au Bascou, where Thomas learned the craft on weekends and during school holidays.
Despite this early immersion, he chose to study management and marketing, and began his professional career in a multinational company. A few years later, he decided to return to his true passion — the restaurant industry.
He first managed La Laiterie Sainte Clotilde.
In 2013, he co-founded a small Franco-Japanese bistro, Chez Graff.
Then in 2016, he created Mamagoto, a restaurant that continues to bridge French and Japanese culinary cultures. With a sommelier father, Thomas also developed a sharp curiosity and deep knowledge of wine.
In 2024, he met William Ledeuil — coincidentally, the Chef had completed one of his first internships at Carré des Feuillants under the direction of Jean-Guy Loustau. At that time, William Ledeuil was looking for a director for Kitchen Ter(re), and Thomas joined the team in the spring of 2025.
Warm and generous, he approaches his work with passion and shares his love for hospitality every day.

Martin Sunder grew up in Tours, pursued a general education track, and earned his science high school diploma in 2018. He hesitated between pursuing a career in medicine or in the culinary arts. Ultimately, he chose to join Ferrandi for a 3-year Bachelor’s program. He graduated in 2021. 

Eric Roy (a garden farmer) advised him to contact William Ledeuil. Martin joined the team at Ze Kitchen Galerie in September 2021 as a station chef. Inspired by the taste for high quality products,  creative, instinctive and rigorous, he learns, experiments and evolves until William Ledeuil detects the potential in him, and officially endorses him in spring 2023.

Anne-Solenn Nicot grew up in the Paris region. From an early age, she developed a real passion for desserts by cooking with her grandmother. 

At the age of 14, after completing her first kitchen internship with Chef Olivier Bellin at a 2-star restaurant, she decided to pursue pastry. Her vocation was born. 

She enrolled in a professional culinary high school, earned a CAP in boutique pastry, and then specialized in restaurant desserts. 

In 2019, she joined Chef Alan Geaam’s brigade as a kitchen assistant, and four years later, she became the head pastry chef of his 1-star restaurant. 

Her natural curiosity and love of challenges drive her to explore the unknown. Intrigued by the world and cuisine of William Ledeuil, she joined the Ze Kitchen Galerie brigade as head pastry chef in July 2023. 

Since then, with rigor and passion, she has been observing, learning, incorporating Asian ingredients, and fully expressing herself in her desserts, enjoying the creative freedom granted by the chef. “I have ‘grown,'” she says.

Ruben Valensi developed a passion for the restaurant industry at an early age, particularly for the social connection and conviviality it fosters. At the age of 17, he began working in restaurants while simultaneously pursuing his high school diploma as an independent candidate. He went on to complete a CAP (Certificate of Professional Aptitude) at Ferrandi, followed by a year of apprenticeship at Aux Lyonnais, under the guidance of Alain Ducasse. He then obtained a BTS (Advanced Technician’s Certificate) in commercial management.
For a year, he worked evenings at Ze Kitchen Galerie, where he discovered another facet of gastronomy and management, solidifying his career choice. He then embarked on a journey to Montreal, where he further honed his restaurant experience by occupying various positions as a sommelier and manager. He returned to Paris in 2020 and established a consulting company catering to the restaurant industry.
In September 2022, at the age of 33, he seized the opportunity to return to Ze Kitchen Galerie as its new director. Renowned for his benevolence, attentiveness, and pedagogical approach, he passionately carries out his work, driven daily by a spirit of teamwork and sharing.

At Le Croisic, facing the wild coast, it was in the old Saint-Goustan saltworks that Jean-Marie and Valérie Pédron founded Les Jardins de la Mer in 2007 — a marine farm where gastronomy, ecology, and knowledge-sharing meet, with one unique specialty: fresh seaweed.
Jean-Marie Pédron grew up in this place where his parents, visionary salt workers, had been experimenting with marine aquaculture since the late 1960s.
With a degree in law and a passion for the marine world, he worked in the family business until the mid-90s. Together with his wife Valérie, trained in communication and fine arts, they then set off on a new adventure in the world of large aquariums, first in Saint-Malo, then in Greater Lyon.
These experiences gave them a broad understanding of aquatic ecosystems as well as real expertise in public engagement, education, and making the ocean accessible to all.
In 2007, they returned to their home region and created a hatchery-nursery for shellfish (oysters and clams). Around 2010, a global pandemic affecting oysters forced them to reinvent themselves. In 2012, they turned exclusively to plants, harvesting wild macroalgae and maritime herbs.
In their baskets: sea lettuce, dulse, royal kombu, nori, sea spaghetti… A whole palette of textures, colors, and flavors that spark the creativity of chefs.
Their work also allows them to put their ecological convictions into practice: respecting nature and biodiversity, valuing artisanal methods, sustainable and ultra-local practices, short supply chains, and minimizing environmental impact.
Harvesting, for instance, is done entirely by hand, following strict rules to protect coastal ecosystems: never taking everything, cutting so the plant can grow back, respecting seasons and maturity, rotating harvest sites, and staying out of protected areas.
True pioneers, they offer fresh, hand-harvested seaweed — alive, salt-free, and full of flavor. This commitment to freshness and sustainability quickly won over chefs, and the seaweed from Les Jardins de la Mer found its way into Michelin-starred kitchens. As early as 2012, Guillaume Brisard, a starred chef in Le Croisic, began working with them, and since then their reputation has grown steadily — today supplying 300 restaurants, 80% of them starred.
In 2024, chef William Ledeuil spontaneously reached out to Jean-Marie, who had long hoped to collaborate with him, already familiar with seaweed. Ledeuil visited the farm and met the people behind it. The connection was instant: exceptional product quality, shared values of ecological commitment, and respect for biodiversity. The meeting naturally evolved into a collaboration, with new projects for Ze Kitchen Galerie and Kitchen Ter(re).
Beyond their production, Jean-Marie and Valérie Pédron stand for a philosophy: bringing seaweed back into our diets, showing that the sea is a garden to be carefully tended, and reminding us that each act of harvesting shapes the future of a fragile coastline. Visitors can even take part in harvesting workshops, learn to cook with seaweed, explore the history of the saltworks, and discover the challenges of marine biodiversity. A double mission: delight the palate while awakening awareness.

 

 

Tom Rial has known the Perche region since childhood, as his parents own a residence there.

After several years in the field of communications, his desire to work outdoors, coupled with a need for purpose and commitment, naturally led him to pursue a project in organic market gardening.

He became familiar with the methodologies developed by Jean-Martin Fortier, particularly his approach to bio-intensive micro-farming. In 2018, Tom and his father entered into a partnership with the Canadian specialist to found Une Ferme du Perche.

The farm spans just one hectare, with a planting density three times higher than that of traditional farms.

Every aspect of the operation is geared toward efficiency: no tractors, standardized plot sizes, an intentional focus away from storage crops.…

Today, Une Ferme du Perche offers a diverse range of 50 different vegetables and 150 varieties, including baby fennel, colorful carrots, aromatic herbs, radishes, leafy greens…

The produce is available locally at markets and featured on the tables of prestigious restaurants—such as La Halle aux grains, led by the three-Michelin-starred chef Michel Bras. It was through the restaurant’s sous-chef, Florian Corda-Piconet —formerly of Ze Kitchen Galerie and Kitchen Ter(re)— that Tom Rial met William Ledeuil.

The chef visited the farm soon thereafter. The collaboration was a natural fit: product excellence, respect for agricultural craftsmanship, biodiversity, and environmental stewardship.

Tom Rial remains humble about his profession and its challenges —always passionate and committed, yet eager to push boundaries.

 

It’s no less than a wholehearted belief: “Bread elevates men.” From grains to nourishment, this former engineer who became a farmer and baker in Cucugnan (in the French southern area called Aude) has a true passion for bread. His flours made with old, certified organically grown grain ground using old-fashioned millstones instill a different kind of life into his products (bread, pastas, cakes, biscuits, etc.) which, like the man himself, are genuine. Founded in 2006 with his wife Valérie, Les Maîtres de mon Moulin works towards promoting sustainable agriculture, biodiversity and a profound respect for all living things. The meeting of the minds between Roland Feuillas and William Ledeuil is the foundation upon which rests Kitchen Ter(re), the Chef’s third address… Together, they created 6 different types of pasta using old varieties of wheat that are emblematic of the restaurant.

Miniature species, forgotten plant varieties, cereals, aromatic herbs, wild plants… Les Légumes de Blot is a garden farm brimming with treasures – organic treasures – that food lovers and chefs are all crazy about, among which particularly rare produce can be found, such as asparagus lettuce, pencil leeks or Japanese basil, also called shiso. Annie Bertin has been looking after the seeds since 1992 and has long been one of the figures contributing to William Ledeuil’s vegetable and culinary creativity.

 

Friends since childhood and demanding consumers to boot, Alexandre Drouard and Samuel Nahon founded Terroirs d’Avenir in 2008. Keen on promoting short distribution channels and impeccable quality, they have worked directly with 250 handpicked garden farmers, breeders and fishermen to offer to Parisian tables a product selection that is fresh off small farms or traditional fishing boats. An authenticity, diversity and strong values that were bound to conquer Chef William Ledeuil’s heart.

 

Nicolas Jardin, whose very name means garden in French, started gardening at the age of ten trying things out on a “little” 2,000-m² patch. Later, he studied accounting, worked on a farm, in a restaurant, for a bank and then one day happened to break his foot. This was, however, an opportunity for him to think things through… A walk down memory lane during which his younger self made a compelling suggestion: cultivating vegetables would be nice. Ok, then, his present-day self agreed, but on one condition: organic vegetables or nothing – favoring quality and biodiversity. With the support of a cooperative, he started in 2018 in Neuvillalais on 7,500 m² of family land, while receiving further training, in particular in three-Michelin-starred Chef Alain Passard’s gardens. The reputation of his vegetables quickly spread beyond the borders of his Sarthe region, and they are henceforth found in numerous William Ledeuil creations.

 

At first, Louis Laurent Grandadam was a journalist. He recounted his travels with words, and then through images. Today, he is a photographer. He shines a light – natural light, always – on things we can eat, or drink, as well as the people – produce growers, winegrower, chefs, etc. – who make this possible.
His first encounter with William Ledeuil took place in 2012 while working on a story about market gardener Yamashita. They share the same vision of an authentic and visually-pleasing cuisine, the same approach to an instinct-driven, masterly practice of their respective passion… In other words, the two men spoke the same language and soon talked about working together. William Ledeuil’s universe, with its sharp colors and specifictextures, feed the photographer’s vision, while Louis Laurent Grandadam’s eye, sense of composition and organic light inspire the chef. Their chemistry is unquestionably perfect and well-illustrated in Bouillons (2015), as well as in Pâtes autrement (2016).
A third book is currently cooking, along with many other desirable delights.

A renowned composer and drummer, Daniel Humair has, during his music career, rubbed elbows with quite a few high-class jazz players. Regularly exhibited and known for his numerous posters, Daniel Humair also expresses himself with his paintbrushes, in an inimitable style that he describes as “narrative abstraction”. Sensitive to the world of gastronomy as well as that of design, he imagined the interior decor of Ze Kitchen Galerie, KGB and Kitchen Ter(re) for his close friend and admirer William Ledeuil.

 

Perrine and Etienne Schaller, two young agronomy engineers driven by one passion, took over Les Agrumes Bachès in 2017. At the heart of a 2-hectare domain that really is a treasure trove filled with nearly a thousand varieties, their small team continues to imagine delightful hybridizations. Tartness, freshness, bitterness, texture, you name it – everyone is sure to leave having found what they were looking for upon their arrival. A constantly renewed diversity that has pleased many a guest savoring one of the dishes devised by Chef William Ledeuil.

 

A renowned artist of the new ‘French abstraction’ movement, Tony Soulié lives and works in Paris. Shown since 1977, his work constantly explores the correspondences between space and time. Deserts, volcanoes, coastal views, megalopolises… he travels the world over to discover new borders and remote boundaries that he sometimes reinterprets in ephemeral installations. Combining life and art, painting and photography, Tony Soulié’s mixed media canvases proudly adorn the walls of Ze Kitchen Galerie and KGB.

 

His childhood in sub-Saharan Africa and numerous escapades have instilled in Jacques Bosser’s work a signature style that is multifaceted, culturally strong and decidedly unique. Through painting-photographs or archaic pictorial rituals, he relentlessly orchestrates a dialog between history and art history, figurative and abstract expression. Women are his temporal muses, fabrics his subject and patterns his language. His impeccable, creative and spiritedly colorful rigor mirrors the very mindset of Ze Kitchen Galerie.