Chef Vincent Maillard loves to take Mediterranean ingredients and use them to craft exquisite food. Through his dishes, he shares the stories of men and women, farmers, fishermen, market gardeners and other local produce enthusiasts. His meals reflect and celebrate this beautiful region set between the land and sea, and follow the rhythm of the seasons.
Vincent Maillard's vocation owes nothing to chance. Immersed in kitchen life from his teenage years, he learned the profession with some of the greatest chefs, including Guy Savoy and Alain Ducasse. As head chef at Lily of the Valley, he's responsible for all the hotel's food operations. And the hotel's philosophy reflects his values: respect for the produce and nature, and a focus on authenticity and well-being. It's a concept that fuels his appetite – and his taste for challenge.