servair announces the appointment of chef Michel Roth as President of its Studio Culinaire for a two-year term. He succeeds chef Régis Marcon, whose term as President ended in the first quarter of 2024.
Created in November 2009 with Joël Robuchon, Jacques Le Divellec and Guy Martin, the Studio Culinaire servair brings together chefs and culinary experts to raise the quality standards of deferred catering and transpose the codes of haute cuisine to the meals of travellers around the world. Its mission is also to identify trends and innovations to optimise the offers designed by servair chefs. It also guarantees their professional excellence throughout the production chain by offering training and workshops.
Michel Roth needs no further introduction. This native of Lorraine is one of France’s most successful chefs, with a list of the most prestigious awards in the world of gastronomy. His career in some of the finest establishments – Ledoyen, Lasserre, Ritz, etc. – and his many titles have made him a benchmark in terms of expertise and haute cuisine. A man of great simplicity, Michel Roth enjoys sharing his technique, experience and ideas with the younger generation. Today, he is a consultant chef for numerous establishments and is considered one of the great specialists in travel catering. Michel Roth has been a member of the Studio Culinaire servair since 2013. On numerous occasions, he has designed menus for Air France’s Business and First classes.
“I’m very proud and honoured to succeed our friend Régis, whose ideas, commitment and actions gave the Studio Culinaire servair its impetus, as did his predecessors Joël and Guy. Together with my colleagues in the Studio Culinaire, I will continue to promote our Manifesto for Responsible and Sustainable Cuisine, and I will continue, develop and refine all our work, from training to innovation, with the same passion that drives us all.” Michel Roth
The Studio Culinaire servair pays tribute to Jacques Le Divellec
The death of Jacques Le Divellec, one of the founders of the Studio, has left its members deeply moved. “Jacques was a master, so let’s look at the legacy he leaves us and build on it. Let’s continue his fight for quality, which is the key to the commitment of each and every one of us.” Bruno Goussaut
“Jacques, this extraordinary man, this world-renowned chef, has left an indelible mark on the world of gastronomy. We are proud and honored to have worked alongside him at servair and at the servair Culinary Studio. Jacques will always be in our hearts.” Michel Roth
Members of the servair Culinary Studio
- François Adamski, Servair Corporate Chef, Bocuse d’or 2001 and Meilleur Ouvrier de France (MOF);
- Boris Eloy, Servair Executive Vice President Marketing, Innovation and Development;
- Bruno Goussault, founder of CREA, a world-renowned specialist in innovative cooking techniques and methods;
- Régis Marcon, Restaurant Régis & Jacques Marcon, 3 stars, Bocuse d’or 1995 and Grand Chef relais et châteaux;
- Guy Martin, Chef of the historic restaurant Le Grand Véfour and the Maisons Guy Martin;
- Anne-Sophie Pic, Maison Pic, 3 stars and the most starred chef in the world (10 stars);
- Michel Roth, Bayview – hôtel président Wilson, 1 star, Bocuse d’or 1991 and Meilleur Ouvrier de France (MOF).
About servair
For more than 50 years, servair – a member of gategroup – has been a major player in air catering and food service in France and Africa. Thanks to the expertise of its 10,500 employees around the world, servair meets all the needs of its customers: More than 100 airlines and 300 food service customers. Over the years, servair has made its culinary identity a strategic priority and has partnered with the world’s top chefs to create menus that appeal to the taste buds. This development has always been done with respect for its employees, suppliers and the environment, in the territories and communities in which servair operates.
