Cyril Russo began his culinary career as an apprentice at the Paul Augier school, where he learned the basics of the art of cooking. He then perfected his talent in Monaco, where he worked for three years as a chef de partie in some of Monaco's finest resorts. After this enriching experience, Cyril had the opportunity to work alongside Philippe Joannès, recognised as one of the Best Craftsmen in France.
Today, Cyril Russo brings all his know-how and passion for cooking to the Restaurant Bachaumont, where he delights our guests with exceptional culinary creations and unrivalled expertise. His exceptional career and his commitment make him a renowned chef in our establishment.
