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.”