Didier Ageorges' passion for cuisine was first evident at the age of ten with his mastery of his mother's family recipe for Black Forest Cake. Even at the age of thirteen he knew that he wanted to turn this avocation into a career and entered culinary technical school in his native France.
Graduating in his teens, he apprenticed at resort hotels in Cayenne, the capital of French Guiana. Learning to tame the wild South American ingredients sparked his global vision of cooking-triggered by the eye-widening task of preparing many of the indigenous reptiles.
Returning to France in the 80s, first to Paris, he worked with several talented chefs before moving to the bountiful and beautiful Mediterranean coast of Cannes. Ten more years in Biarritz set the tone for his cooking style that he now calls, "Cooking of the Sun"-a blend of Mediterranean / Basque / Côte d'Azur. During this time, he won three prestigious national artistic cuisine awards.
It is only natural that Chef Didier would yield to the sirenic call of California. Our palette of ingredients is an exhilarating temptation. Specifically, San Francisco held a particular culinary allure. Its multi-ethnic communities, with their varied cuisines and preparation techniques, can provide a chef with an unparalleled learning experience. It was his post at the Ritz-Carlton in San Francisco and his association with Sommeliers (and countrymen) Stephane Lacroix and Yves Sauboua that ultimately connected him with Fred Furth.
