Service Above Self: The Journey of Julie and Matthias Cattelin in the Michelin-Starred Gastronomy World
Meet Julie and Matthias Cattelin, two exceptional individuals who have turned their passion for hospitality into an admirable journey of dedication and excellence. With their narratives steeped in a shared love for the best in food, wine, and service, the Cattelins have spent years honing their craft, winning Michelin stars, and cementing their status as leaders in their field. Their careers span across France, the UK, Japan, and the United States, and with each sojourn, they have embraced new cultures, learned invaluable lessons, and brought these experiences back to their ventures at home.
From their early days as commis under the stalwarts of the hospitality industry to being in leadership roles at celebrated establishments such as the Quince restaurant, San Francisco; La Tour D’Argent, Tokyo; and La Maison dans le Parc, Nancy, their journeys are a testament to their undying passion, relentless pursuit of perfection, and the love for imparting their wisdom to the next generation.
Here, we delve into the lives of these extraordinary professionals, discover how they have navigated the world of hospitality, and see how their commitment and learnings have made them the industry pioneers they are today.
Discovering the attraction of hospitality
Matthias Cattelin was first introduced to the culinary world by his grandfather, a Parisian chef turned butcher. The love for food and hospitality blossomed in the young boy from Brittany, setting a clear path toward his future. At the tender age of 15, Matthias was faced with numerous career options. However, his heart was set on the hospitality industry.
Having spent his holidays exploring the wine regions with his parents, Matthias quickly developed an interest in wine, which eventually turned into an invaluable profession. After completing a seasonal job in France, Matthias sought to broaden his horizons, traveling across the world to learn more about wine and new languages. He kickstarted his journey into the hospitality industry with a two-year stint near Manchester, before moving closer to London to take up a position as a sommelier at Gravetye Manor.
“I was enthralled by the world of service right from childhood,” Matthias shares, “The hospitality industry always seemed to pique my curiosity.” He pursued his dreams relentlessly, graduating from two culinary schools and spending five years studying and perfecting his craft. Consistently drawn toward service, he spent his summers and school days working and interning in various places across France.
But what set him apart was his passion for competition. For Matthias, service was not just a job: it was a form of art, a blend of precision, skills, and knowledge. “Every day was a new challenge and an opportunity to care for my guests,” Matthias explains. This passion and dedication to his work enabled him to rise through the ranks, from being a novice in the field to following his love for wine, ultimately leading him to become a passionate head sommelier. He takes immense pride in his profession in the hospitality industry, fueled by the exquisite blend of passion, dedication, knowledge, and precision.
A dynamic partnership in prestigious restaurants
Their paths first crossed at Gravetye Manor in East Grinstead, UK, in late 2016. Julie, fresh from her five years of study and a stint at a seasonal job, joined the Michelin-starred establishment eager to harness her passion for the service industry. Already at the Manor for four months, Matthias, an accomplished sommelier with a shared fervor for hospitality, was to become not just a fellow colleague but a lifelong partner.
"While I was feeling my way into a new job and a new country, Matthias was away on vacation. A few weeks into my tenure, he returned, and our paths finally crossed. Confident and friendly, he instantly made a mark," Julie recounts. His commanding presence and stellar sommelier skills quickly won her over. Their shared passion for the hospitality industry, combined with a mutual respect for each other's skill set, marked the beginning of a dynamic partnership.
Working intense service hours together, they discovered a range of shared interests that extended their connection beyond the confines of their workspace. This professional and personal bond blossomed as they worked at multiple prestigious restaurants globally, from the Michelin-starred domaines of Corsica to La Maison Dans Le Parc in Nancy, where they both were in charge of their respective teams.
As they navigated the ups and downs of the industry: the heady highs of earning Michelin stars, the rigors of staff training, and the unprecedented challenges of a global pandemic: their partnership served as their anchor. Julie and Matthias’ dynamic synergies weren’t confined to their roles alone. While Julie made her mark in service management, Matthias led the wine service, ensuring the restaurant’s wine program excelled.
Despite the positions they held, there was no hierarchy in their partnership: an aspect that they credit for strengthening their bond further. "We both have our own areas of expertise, and we work closely together. What has strengthened our relationship is neither of us is above the other," Julie asserts.
Having traversed their shared journey in the industry for over seven years, Julie and Matthias’ partnership exemplifies a love story bound by a passion for the hospitality industry. Their story serves as a testament to their dedication, strength, and mutual respect, embodying the very spirit of true hospitality.
Unique challenges beyond the kitchen
The art of hospitality extends far beyond the confines of the kitchen. It is an intricate weave of exceptional food, impressive presentation, and outstanding service that creates the ultimate dining experience. It requires relentless passion, such as that exhibited by Julie and Matthias Cattelin, to grapple with the unique challenges that front-of-house service presents.
"...90% of the time, it's relatively easy," they state, addressing the aspect of guest contact and feedback. This interaction is in fact, the axis of the front-of-house operation. Every exchanged smile, moment of advice offered on a complex menu, or acknowledgment of a special occasion adds a personal touch to the dining encounter.
"But like every job, we occasionally have to manage certain guests' requests and high-maintenance tables," they continue. Having navigated global stages and prestigious Michelin-starred restaurants, it is evident that their commitment is not shackled by common industry challenges.
In fact, their collective experiences in harmonizing complex facets of the wine cart and cheese training services at the Gravetye Manor in England and managing an enthusiastic and young team at La Maison dans le Parc in France highlight their ability to rise above the dynamics of their role. Embracing these challenges, they perfected the skill of sculpting memorable dining experiences.
It's the embrace of such challenges that elevates front-of-house service from a job to an art form, an art that Julie and Matthias have mastered. Through their journey, they have demonstrated how an unwavering dedication to hospitality can lead not only to personal growth but also forge incredible dining experiences in the global culinary landscape.
Michelin-starred restaurants: stress, motivation, and the pursuit of excellence
Giving life to their mutual passion for the hospitality industry, Julie and Matthias Cattelin have engineered a remarkable journey that has seen them excel in the artistry that is the Michelin-starred dining experience. Treading on the intoxicating tightrope of rigor and creativity, they have nurtured a vibrant blend of culinary mastery, aesthetics, and exceptional service in some of the finest dining establishments across the globe.
"Working in a Michelin-starred restaurant undoubtedly involves higher stress levels compared to a casual dining establishment..." observes Matthias, reflecting on the all-encompassing dedication required to meet the elevated expectations of some of the world’s most discerning diners. Julie echoes these sentiments, recalling the exacting precision that the service team in such an establishment must possess. "Every staff member must remain focused from the start to the end of service," she says, highlighting the relentless pursuit of perfection that has come to define her career.
Indeed, for them, the pursuit of Michelin-starred excellence is as exhilarating as it is exacting. From France to Tokyo and San Francisco, their passion has been a passport to experiences that constantly widen their horizons, stoking the fires of motivation. Their stints at renowned establishments like La Tour d’Argent, Quince restaurant, and Domaine de Murtoli illustrate a comprehensive immersion into global culinary culture, creating well-rounded professionals in every sense.
This pursuit naturally invites stress, but it is in management and control of these pressures that the Cattelins have found their stride by adopting educational methods that keep them fresh and informed. Julie took on Cheese training at the Gravetye Manor, while Matthias engaged in wine training for teams across roles. Their ongoing educational initiatives underscore the importance they place on professional development, keeping them at the fulcrum of hospitality's evolving landscape.
In the passionate pursuit of excellence, the Cattelins have looked stress in the face and see it not as an antagonist but a challenge that elevates their professional journey, always pushing for perfection in the demanding world of Michelin-starred restaurants.
Hospitality: A teachable skill or an art to be mastered?
How do we define French hospitality? Hearing from two masters of the trade, Julie and Matthias Cattelin, gives a deeper insight into what many consider an art. In their words, “For us, all these elements encompass the art of French hospitality…. constantly striving to improve them to be the best."
It begins with welcoming a guest with courtesy, attentiveness, kindness, and generosity. It requires deft guidance, ensuring each guest is shepherded through their experience with a level of elegance that is uniquely French. This is neither obsequious nor ostentatious but characterized by politeness and graceful gestures, showing an intimate understanding of the guest's stated and unstated needs.
For Julie and Matthias, promoting regional and traditional specialties as well as French products from both mainland France and overseas is an essential part of their services. They believe in respecting nature, animals, and biodiversity balance while delivering quality products.
Their commitment to French hospitality doesn't stop there. In their respective practices, they strive to promote the restaurant, the chef, their cuisine, and the team to local, French, and international guests. This involves incorporating the history of professional techniques into the present day, such as cold preparations, carving, and flaming in the dining room: performed right in front of the guest with an aim for harmony between the kitchen and dining room.
The art of French hospitality goes beyond what is served on the plate. It's also about showcasing table arts, setting the table to match the chef's cuisine, and creating a space that delights as much as the food. According to Julie and Matthias, the goal of their services is to optimize, facilitate, relieve, and elevate the work of the kitchen, focusing on fluidity.
“To us,” they explain, “hospitality brings to the forefront bread, cheese, condiments, water, and wine as products accompanying the 'à la Française' meal." This respect and promotion of taste pairings between a dish and a wine or another drink embody their dedication to the art of French hospitality, showcasing years of mastery of techniques ingrained in the French service school.
Moments of exceptional service
Matthias fondly remembers a thrilling experience in San Francisco where he served legendary winemakers and industry giants from Burgundy. “It was a banquet of the Burgundy aristocracy. Stressful, yes, but incredibly grand. All those years of wine service experience were absolutely crucial," he shares. Matthias believes these experiences are the cornerstone of professional growth. "It’s about self-questioning: constantly pushing the envelope to deliver a memorable gastronomic experience."
In contrast, Julie’s standout moment involved a venture to the Tokyo branch of one of the oldest and most renowned restaurants in Paris, La Tour D’Argent, during a four-month renovation closure of their current restaurant in England. Going to Tokyo brought out the best in her. "Arriving there was intimidating, as I was the first woman to work front of house at La Tour D’Argent," recalls Julie. "But once there, the open-armed reception from the locals, and their discipline, kindness, and dedication to delivering unrivaled service was incredibly infectious." Julie embraced her role and endeavored to seamlessly blend Western service styles with Japanese culture. She passionately recounts, “Every day presented a new challenge. We had to show them French techniques while improving our service simultaneously. I wanted them to be proud of me.”
In the art of hospitality, Matthias and Julie believe that it is these moments: the exceptional, the difficult, and the tremendously rewarding: that continually shape them and their craft.
Drawing inspiration from hospitality professionals
Working in the hospitality industry, you develop a sharp eye for detail. For culinary couple Julie Cattelin and Matthias Cattelin, it's no different. "Unfortunately, when you've worked in hospitality for a long time, you inevitably start to notice every single detail, no matter where you go," they admit. Yet, they wouldn't have it any other way. As diners, they have high expectations, and picking a restaurant is never a random choice.
However, this discerning perspective is not about finding fault or fostering competition but serves to inspire and hone their own skills. Watching others excel in their roles is more than just a pastime for Julie and Matthias: it’s part of their lifelong dedication to the industry. For them, observing and appreciating others’ talent is a continuous learning process, an exchange of knowledge and experiences that enriches their own journey in the hospitality world.
"Staying engaged in this way is the best method to keep abreast of what's happening in the industry, especially around the city where we live,” they say. It’s a sentiment they carry with them irrespective of where they find themselves, whether it be a Michelin-starred restaurant in Corsica or a bustling eatery in Tokyo. They consider every dining experience an opportunity to discover something new, a chance to have insightful conversations, learn about different dishes and flavors, and appreciate new approaches to service.
Most importantly, they see every interaction as a precious lesson that shapes their understanding and development within the industry. Whether they are in charge of training a team in East Grinstead or taking a gastronomic trip around France, their desire to learn and grow never wanes. The couple believes that their openness to new ideas and experiences is a huge part of what has propelled them forward in their respective careers and continues to fuel their passion for their work in the hospitality industry.
Encouraging a career in hospitality
Hospitality is a constantly evolving industry, demanding nothing less than unyielding dedication, and firm adherence to an ethos of excellence. Julie and Matthias Cattelin provide invaluable insights as to what it takes to flourish and how to navigate the challenges.
Julie, who has journeyed from a wide-eyed commis to becoming a service manager in Michelin-star restaurants, recognizes the invaluable contributions of her mentors. "I had the privilege of learning under masters of French service at La Tour d’Argent and Chateau de Beaulieu." She emphasizes that teaching and coaching are vital aspects of her work. She believes that passing on her knowledge to other professionals brings her full circle.
Meanwhile, Matthias echoes her sentiments, pointing out that a desire to constantly learn and teach stands at the core of his role as a sommelier. In an industry where beauty lies in the details, holding weekly wine classes for his team exemplifies his dedication. He says, "The job doesn't end with recommending and serving exquisite wines. It's about enriching the larger team's understanding of what they're serving."
Both truly embody the adage of “doing what you love and loving what you do”. They encourage those who wish to pursue a career in hospitality to stay resilient and committed.
"Never give up. If you are passionate, you can easily progress in this industry." Matthias urges. Echoing his sentiments, Julie adds, "Fine dining hospitality is not just a job, it's a real career. Of course, it requires a different lifestyle, but we've seen significant changes in the industry following the pandemic."
Julie and Matthias are not merely professionals but patrons of the industry. Their words underscore the importance of commitment, passion, and resilience for anyone considering a career in this field.
