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Rock’n’Roll chef – Jarvis Scott

Explosive cuisine from a Rock’n’Roll chef

Jarvis Scott presentation:


After living in Sri Lanka, he started studying law, which he interrupted to become a dishwasher at Galopin, Romain Tischenko’s restaurant in Paris. He then enrolled at the Ferrandi cooking school, and then worked at the Carré des Feuillants and at the Arpège, with Alain Passard. He then headed for Barcelona, where he became chef de partie at Albert Adria, the brother of the famous Ferran Adria. At his side, he discovered a creative and daring gastronomy. Jarvis Scott Explosive cuisine from a Rock’n’Roll chef When Philippe Etchebest saw him arrive with his boots on, he exclaimed «There’s a candidate who thought he was in a saloon». XXL tattoos, earrings and a little air of Johnny Depp, Jarvis assumes his rock’n’roll attitude. Behind his assertive look, this young cook hides a sensitivity that deserves to be known.

Other information:


  • Assertive look

  • Manual and creative know-how

  • Adventurer at heart