Cedric Seguela

He started very young (in his fourteen) in his home town near Toulouse, France cooking in local restaurants during weekends and holidays when he would be off from his Culinary School. As a part of school experience he worked in 4 star hotel “Paladia”in Toulouse and Michelin star restaurants in Birriatou and Pujaudran both in France. After he graduate in Baccalor professional of catering with awards, Pardailhan College in Auch, France he made his way to “Miramar beach” 4 star hotel in Cannes where he had very good summer season. After two years in “L’amphytrion”1 Michelin star restaurant in Colomiers, France he was ready for the big challenge “Le manoir aux quat’saisons” 2 Michelin star restaurant in Oxford, England.
Working shoulder to shoulder with Raymond Blanc was much more than cooking; it was an art!
As he always had a passion for travelling Cedric decided to join luxury cruise line “Radisson Seven Seas” where he meat his wife Milica.Serving up to 700 guests for a night Cedric learned how to achieve the best results under the biggest pressure.
Soon after they decided to settle down in South of France where Cedric got an opportunity to serve on board private yachts. He says he enjoys much more personal service than working in a restaurant or hotel. He loves cooking for people who have an appreciation of really good food, fine wines and attention to detail.
Cedric loves going to the market and choosing fresh good quality products,
With his strong organizational skills he can cater anything from cocktail party, formal lunch or dinner to wedding party and supervise staff.

What ever he does he does it from the heart as cooking is his biggest passion

Cooking, sports,wine, gastronomy,