Brian Lemercier

After a career as a chef in renowned establishments in France and the United States, Brian Lemercier will work as a consultant for the multi-starred chef Alain Ducasse, will carry out development and innovation projects for the French gastronomy school Ferrandi, and then for Médéric, the hospitality school of Paris.

Today, he advises and supports groups in the hotel and restaurant sector in France and internationally on matters of growth and strategy.

Brian Lemercier is also the author of specialized books in gastronomy (Flammarion, Rizzoli) and in entrepreneurship: "Le grand livre du marketing culinaire," with the second edition to be released in September 2024, and very recently, "Le guide pratique pour entreprendre et innover en restauration" published by Dunod.