Not a classic restaurant, but a breeding ground for talent
Not a classic restaurant, but a breeding ground for talent
Those who dine at Sans Cravate know that behind every plate is an exceptional team. Ambitious, driven people who prove their talent here every single day. For those hungry for the best job in the world, Sans Cravate is not just a kitchen, but an opportunity.
At Sans Cravate, we don’t just cook. We create a unique environment, serve gastronomic dishes, and deliver an experience that lingers. For our guests, but also for the people who work here. What many don’t see is that behind the scenes, we work hard to support a new generation of chefs. Ambitious, driven top talents who can fully express their skills here.
Since our first service, we have wanted to be a breeding ground for that talent—a nurturing platform for culinary profiles who don’t just want to work in a kitchen, but want to achieve more. Our team today reflects what we stand for: precision, quality, and extreme drive.
At Sans Cravate, teamwork matters more than ego. And passion matters more than mere perseverance. Because truly cooking at a gastronomic level (and maintaining it year after year) requires hard work. And collaboration.
This summer, we say goodbye to Cedric. He was the right hand in our kitchen, but above all, an amazing colleague. Together, we completed endless services, earned Gault&Millau points, and created one beautiful memory after another. We are proud of what we were able to share with him and the ambition we could nurture. In return, he gave us eleven wonderful years.
Now that he is leaving, a rare opportunity arises. A unique chance for an ambitious chef. Someone who wants to make a difference—and understands the difference between cooking and what we do at Sans Cravate. Someone who wants to work hard, but also collaborate.
Do you know—or are you—this person? Then get in touch, and maybe you will be our next talent. We are curious to see who is ready to write our next chapter.
