With more than 20 years of culinary experience ever since he first stepped foot into the kitchen in 1988, Chef Philippe Nouzillat’s first culinary posting was with the premier dining restaurant called La Fermette Marbeuf 1900. From there, he worked his way up the culinary ranks, joining the culinary operations of Michelin-starred establishments like the two-Michelin-starred Le Pre Catalan and two-Michelin-starred Chef Raymond Blanc’s Le Manoir Aux Quat’Saisons. As the executive chef of Brasserie WOLF, Chef Nouzillat’s dedication ensures that his interpretation of French cuisine remains unchanged in its character, keeping true to its origins.