Born in Paris, Chef Romain Avril’s culinary journey began early, ignited by a profound passion for cooking at the tender age of thirteen. By seventeen, he was honing his craft in a Michelin-starred restaurant in Brittany, France—a formative experience that set the foundation for his illustrious career. Balancing academic rigor with professional excellence, Romain earned his bachelor's degree in French and Chinese gastronomy while working in Michelin-starred kitchens and prestigious Relais & Châteaux establishments.
At 21, Romain's ambitions led him to London, where he joined acclaimed restaurant, The Greenhouse. Immersed in the elite world of Michelin-starred dining, he cooked for distinguished politicians and celebrities, refining his skills and expanding his culinary perspective. It was during his time in England that Romain began to diverge from the strict confines of classical French cuisine, embracing fusion and the innovative techniques of molecular gastronomy.

