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Jean-Luc Mothu, Executive Chef at Resort Barrière Deauville

Jean-Luc Mothu, Executive Chef at Resort Barrière Deauville, is responsible for bringing the French art of living into the Barrière kitchens.

Redesigning the restaurant menus, developing new products and instilling his teams with a creative dynamic, Jean-Luc Mothu, Executive Chef at Resort Barrière Deauville, is responsible for bringing the French art of living into the Barrière's kitchens. It is an absorbing and stimulating role that he is proud to assume on a daily basis.

 

After completing a double training programme in cookery and pastry making, Jean-Luc Mothu wandered from Michelin-starred restaurants to renowned patisseries and caterers until landing the role of Chef at La Samaritaine. He was put in charge of the entire restaurant division, before becoming Executive Chef of the catering department and kitchens of a small hotel group in Reims. He then went on to work for Parisian caterer Raynier Marchetti. Jean-Luc Mothu joined Barrière in 2011 in time for the G8, where he was in charge of the presidential dinner. This was the start of a dream career for a man who became Executive Chef at Resort Barrière Deauville two years later.

 

My job

 

"I work for the Barrière's catering service, Traiteur Barrière. I am in charge of product development and guiding and coaching the teams in the region. I also create menu concepts for the other establishments. As far as the restaurants are concerned, I am based in Deauville at the three hotels, the casino and the two golf courses. I also set up a research and development kitchen, in which my teams and I try out new products and menus on a daily basis and take photos to create cooking books."

 

The qualities of an Executive Chef

 

"You have to be passionate about your job because you spend a lot of time doing it. You must be curious, a good teacher and well-organised. Enthusiasm and creativity are also essential qualities."

 

My advice

 

"Believe in your plans. If they are good, there is no reason they won't succeed."

 

My career at Barrière

 

"I love the diversity of my tasks and I am lucky to work at a site such as Deauville. Be it reinvented Croque-monsieurs or turbot with truffle-infused sauce, between gastronomic dishes, brasserie fare and snack meals, I am constantly reinventing something."

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