The management team
Her motto: The best way to show someone you love them is to cook for them!
Anne-Sophie is a graduate from the ISG Business School. After traineeships with luxury names in the United States and Japan, she discovered her desire to be a chef and decided to turn her talents to the Pic family brand. In 2007 she was awarded her third Michelin star for her à la carte restaurant in Valence. Along with her husband David, she has renovated her hotel, opened the Scook cooking school in 2008, and her Lausanne ** restaurant in 2009. In 2012, she launched her La Dame de Pic * restaurant in Paris, followed by her gourmet cafeteria Daily Pic in 2014.
His motto: It is in the compelling zest of high adventure and of victory, and in creative action, that man finds his supreme joys - Antoine de Saint-Exupéry
David holds qualifications from the International Management University of Asia in Tokyo, the Manhattan Institute of Management in New York, and the ISG Business School in Paris. A true entrepreneur, he has been running the Pic group for over 20 years. He is the brains behind the transformation of the hotel, bistro and kitchen, and is working to standardise and control the group's development strategy. In his role as president of Grandes Tables du Monde, he is also highly invested in promoting the restaurant as part of France's cultural heritage.
Her motto (borrowed from Seneca): It is not because things are difficult that we do not dare, it is because we do not dare that things are difficult.
An economist by training, Caroline began her career at the Hong Kong Economic Expansion Office. She then transitioned to quantitative studies, then marketing and communications for the retail sector and its suppliers. A real food enthusiast, she wrote a thesis about marketing successful chefs, which led her to meet Anne-Sophie and David and subsequently join their group in 2013.
His motto : simplicity and sincerity are the shared values of the teams
Raised in Aix-en-Provence, Stéphane studied at the Lycée Hôtelier de Marseille. He started his career with Gérald Passédat, holder of three Michelin stars, as a sommelier. After moving up to the position of sommelier at the French Ministry for Defence, he took on the same role at Maison Pic and became Restaurant Manager of the *** Anne-Sophie Pic Restaurant before assuming responsibility over operations for the entire restaurant, bistro and hotel. In addition to all this, he also coordinates actions linked to the Anne-Sophie Pic support fund.