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Christian
SEGUI

M.O.F. Charcutier Traiteur
Executive Chef
Ecole Hôtelière de Lausanne

Christian Segui’s career

“Born in the heart of the Pyrénées Orientales region, I’m the eldest of four children, the son of a charcutier by trade who passed on his passion for the culinary arts to me at an early age.

At the age of 16, after completing a cook’s apprenticeship at Mas d’Huston, I left my native département to work in the kitchens of various gourmet restaurants, perfecting my skills with different chefs. During this period, I had a decisive encounter with a charcutier who passed on his love of the trade to me. Back in my home region in 1991, I devoted myself to this new passion. With my wife, we bought the delicatessen in my native village and developed a catering business. For over 24 years, we ran our business, employing up to 15 people and training numerous apprentices. At the same time, in search of new challenges, I took evening classes and obtained the Brevet de Maîtrise de cuisinier.

Between 2008 and 2011, I took part in various cooking and charcuterie competitions, and in May 2011, I won the title of Meilleur Ouvrier de France charcutier traiteur in Clermont-Ferrand. 2011 was also marked by my success in the Brevet de Maîtrise de charcutier traiteur.

At the heart of a prestigious school, E.H.L.

Building on my experience and know-how, I share my passion by leading professional courses from 2011 to 2015, notably at the Ecole Nationale de Charcuterie in Paris, CEPROC. In 2015, I joined the École Hôtelière de Lausanne as Maître d’enseignement des Arts Pratiques and handed over my business to a local charcutier. In parallel, from 2015 to 2019, I become Production Chef at the Food Court restaurant, then Executive Sous Chef.

Then, at EHL, with a partner, we developed the Catering & Boutique workshop, with the aim of offering a new, high-quality range of products and services.

In 2019, I am appointed Executive Chef of EHL, overseeing the kitchen, patisserie, bakery teams and the various catering concepts.”