Fabrice Giraud

Cuisine Chef


Chef Fabrice Giraud, native of La Ciotat, began his career in renowned houses: the “Chantecler Negresco” in Nice, “the Great Cascade” in Paris and “Hotel de Paris” in Monaco alongside Alain Ducasse.

He was appointed “Chef de Cuisine” for the first time in 1999 during the creation of the restaurant “Bread and Wine” in Brussels which quickly obtained a Michelin-starred restaurant.

In 2001, he became Head Chef at the “Grand Barrail” in Saint-Emilion, before taking the head of the kitchens of the “Perigord” and the “Ermenonville”.

It was in 2009 that Fabrice Giraud went back in abroad to work at “Pudong Shangri-La” in Shanghai then to the “Shangri-La Hotel Bosphorus Istanbul” in Turkey.

After a short time at “Tiara Yaktsa” and the opening of “Tiara Miramar Beach Hotel & Spa” in Cannes, Fabrice Giraud joined the Maison Blanche restaurant as a “Chef de cuisine”.

Fabrice Giraud brings the sunshine in Maison Blanche into the refined dishes of Maison Blanche that vary with the seasons and the arrival on the markets and enriches them with the discoveries brought back from his travels around the world.

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