Jarvis Scott

Head chef

Rock and sensitive: these could be the two adjectives to describe Jarvis Scott, the chef who stands out with his bold approach to haute cuisine and his passion for gastronomy.

With more than 10 years in the restaurant industry, including working at starred establishments such as L'Arpège for its intensity and vegetable-focused cuisine, Le Carré des Feuillants for its foundations in classic French cuisine, and Tickets in Barcelona for its very rock’n roll vibe, he has found his place as a chef at Liquide in Paris.

While the Top Chef show allowed him to showcase his rock universe and unique personality, he distinguished himself through his talent and boldness in his dishes. Sensitive, ambitious, raw, and attentive to the quality of his work, Jarvis Scott embodies a new generation of chefs who push boundaries and dare to venture off the beaten path.

He is now taking the leap to open his own restaurant in Trouville-sur-Mer, named "Turbulent," a nod to the most frequent remarks on his school reports. "Turbulent" aims to be a concentration of his culinary world, which he defines in three words: raw in decor, lively in atmosphere, and daring on the plate. Jarvis Scott wants to offer an uninhibited signature cuisine accompanied by exquisite wines, creating a unique experience where the passion for cooking blends with the joy of hospitality, all in a setting he has entirely designed, with accessible pricing. Rock and sensitive, for a creative and uninhibited cuisine, these are reflections of his personality and his commitment on the plate.