Le Chef 2026 Trophies: Olivier Bikao and Bastien Debono honored

Since their creation in 1987, the Le Chef Trophies have honored professionals who are shaping the future of French gastronomy. Their unique feature: chefs listed in the Michelin Guide France elect their peers by secret and anonymous ballot, under the supervision of a bailiff. For this 40th edition, the awards recognized several prominent figures in the profession, with particular attention paid to front-of-house service, wine, and the passing on of culinary knowledge. Another highlight of the evening: Francis Luzin, the founder of the Le Chef Trophies, received the Knight's Medal in the Order of Gastronomy. It was presented to him by Guillaume Gomez in recognition of his dedication to the profession.

Bastien Debono, Sommelier of the Year 2026

The title of Sommelier of the Year 2026 has been awarded to Bastien Debono, sommelier at the two-Michelin-starred Yoann Conte restaurant in Veyrier-du-Lac. On the shores of Lake Annecy, he complements Yoann Conte's cuisine with an approach to wine that is considered an integral part of the gastronomic experience. Having earned the title of Best Sommelier of France in 2024 and Master of Port in 2021, Bastien Debono is a seasoned competitor with nearly ten years of experience in competitions. He has also qualified for the final of the Meilleur Ouvrier de France (Best Craftsman of France) competition in the sommelier category, which will be held on October 7th and 8th in Lille.

Also nominated in this category were Maxime Brunet, from Restaurant William Frachot in Dijon, Daphnée Extrassiaz, from Restaurant Le Clos des Sens in Annecy, Francis Giraud, from La Bouitte in Saint-Martin-de-Belleville, Victor Gonzalez, from La Tour d'Argent in Paris, and Thomas Millet, from Restaurant Le Taillevent in Paris.

Olivier Bikao, Service Award 2026

The 2026 Service Award was given to Olivier Bikao, director of the two-Michelin-starred restaurant Le Meurice Alain Ducasse. At 35, he manages the dining room of this Parisian institution and champions a vision of service based on precision, attentiveness to guests, and the passing down of knowledge. Trained at Ferrandi Paris, Olivier Bikao began his career in traditional restaurants before joining Alain Ducasse's team at the Plaza Athénée. There, he worked alongside Denis Courtiade. He then continued his career with chef Frédéric Vardon at 39V, where he became restaurant director. In 2020, Alain Ducasse entrusted him with the management of the dining room at Le Meurice. Alongside chef Amaury Bouhours, he now forms a partnership that places hospitality and teamwork at the heart of the guest experience. His management approach places great importance on supporting teams and passing on know-how, with the aim of making the dining room a true space for expressing gastronomy.

Also nominated in this category were Mélanie Arnould, from the Arbane restaurant in Reims; Christelle Deckert, from La Merise in Laubach; Mégane Pantanella, from Pré Catelan in Paris; Anne-Charlotte Pérou, from Manoir de la Régate in Nantes; and Yann Vaye, from La Chèvre d'Or in Èze.