Pascal Chabot — International Private Chef & Inventor of the Displegg
Biography
Born on 17 July 1969 in Niort, Pascal Chabot is a French chef with a deep passion for refined cuisine, haute gastronomy and presentation. His training began at age 14, followed by a formative apprenticeship with Claude Bellot at Le Victor restaurant in Chauray. He earned his CAP qualification, placing second in the department.
His career took him through the finest establishments: La Tour d'Argent (3 Michelin stars), Le Ritz Place Vendôme alongside Michel Roth and Guy Legay, then yacht chef in Monaco and private chef at Château de la Croé, Cap d'Antibes. Since 2012, he has worked freelance internationally — Dubai, Shanghai, Los Angeles, the Caribbean, Asia — for an exclusive clientele.
It is from this fieldwork, his travels and his meeting with his wife in Vietnam that the Displegg was born — a personal vision of culinary presentation at the crossroads of refinement and practical innovation.
Career Path
1988
La Marée, Île d'Oléron — 2 Michelin Forks
1990
Le Rempart, Tournus — 1 Michelin Star
1991
M. Arrambide — 2 Michelin Stars
1993
La Tour d'Argent, Paris — 3 Michelin Stars
1993
Le Ritz Place Vendôme, Michel Roth & Guy Legay
2001
Yacht Chef, Monaco — Mediterranean
2004
Private Chef, Château de la Croé, Cap d'Antibes
2005
Private Chef based in Switzerland — St-Tropez, Verbier, Geneva
2012 →
International freelance private chef & invention of the Displegg
Innovation
« 360° Shared Dining »
The Displegg is a 360-degree culinary presentation concept that combines design, modularity, hygiene and conviviality to enhance buffets, cocktail receptions and gastronomic events. Born from Pascal Chabot's field experience, it transforms service into a true staging — spectacular, self-contained and distinctive.
All guests have free access, without queuing or crowding at the buffet.
A large display surface with a minimal floor footprint.
Hot or cold food preservation according to event requirements.
Operates without permanent staff — frees your teams for what matters.
01
Table · Compact spaces · Seated or standing guests
02
Events · Cocktails · Buffets · Caterers
03
Franchise restaurants · Receptions · TV · Luxury
Designed For
Services
01 — Private Chef
Bespoke culinary services for an exclusive international clientele. Private residences, yachts, châteaux, luxury villas — Pascal adapts his cuisine to tastes, cultures and seasons.
02 — Culinary R&D
Drawing on decades of experience in the finest establishments, Pascal Chabot supports brands and professionals in culinary innovation — recipes, products, equipment and service concepts.
03 — Masterclasses
Passionate about sharing knowledge, Pascal Chabot imparts his technical expertise and vision of contemporary gastronomy through private masterclasses or small-group sessions.
Gallery
Contact
For a private chef engagement, an R&D collaboration or
an enquiry about the Displegg — I am at your disposal.