Meet Jean-Marc Hardy
Private & Corporate Catering Highlights
Giselle Bündchen & Tom Brady
Christopher Reeve Foundation
And Many More...
Delighting the Global Palate Since 1987
Jean-Marc Hardy (Chef/Owner) is a native of the Pays de Loire French countryside, a gifted region for wines, natural food, seafood and Guérande salt. As a child Jean-Marc grew up on his grandfather’s farm raising animals with his grandfather and with his grandmother he helped in the vegetable garden with local white asparagus. He went hunting with his father for wild ducks and learned in his uncle’s big orchard, full of apples and Anjou pear trees, how to make homemade cider each fall, to enjoy crêpes parties during the winter months. Jean- Marc assisted his mother with cooking family recipes, which developed his palate for healthy cuisine and local French cuisine. It was just logical for him to choose a path in the food industry, and at the age of sixteen he attended a Culinary Arts and cooking school. After three years of apprenticeship in Laval at a renowned Charcutier-Traiteur, he received professional recognition in France by winning first prize for the regional and national culinary arts competition. Soon after Jean-Marc began his journey through several Michelin star rated restaurants, first in Paris for 2 years, then extensively across Europe for 7 years.
In 1999, Jean-Marc left Europe for North America and moved to Canada, Banff Rocky Mountain, Montreal and then to New York City. After working in Manhattan and Brooklyn in various French and fusion restaurants, Jean-Marc learned Japanese cuisine at Bond Street in Noho. Over the past 10 years Jean-Marc has been a private chef working in New York City, the Hamptons, and Aspen, for celebrities and public officials, including 4 years for the well-known financier and philanthropist George Soros. In 2006, Jean-Marc created Saveur d’Anjou, a private catering and consulting company dedicated to sharing his 25 years’ experience as a chef and his respect for natural foods. With his special interest in music, rhythm and melody being the driving forces behind his cooking and the inspiration for his unique recipes, in 2012 Jean- Marc began creating cooking and music videos for his own YouTube channel.
Awards & Press
- Regional Competition (Pays de Loire, France), First Prize, 1988
- Departmental Competition (Mayenne, France), First Prize, 1989
- Regional Competition (Pays de Loire, France), First Prize, 1989
- National Competition (Paris, France), Bronze Medal, 1989