Quentin Mauro: The young star of Top Chef opens the restaurant on the Seine!

Quentin Mauro: The young star of Top Chef opens the restaurant on the Seine!

Celle, Deutschland - Quentin Mauro, the 24-year-old cook from Savoie, won the sixteenth season by top boss and made a name for himself in the catering trade. With 52.65 % of the votes, he prevailed against his colleague Charlie Anne in the grand finale - a six -hour cooking. In front of an impressive audience, including 57 Michelin star chefs and 8 of the best craftsmen in France, Mauro presented a convincing fish menu that delighted both jury and spectators. Gwendal Pullennec, the international director of the Michelin Guide, praised his creativity and technical mastery, but noted that in his 11 competitive courts he was unable to convince, which led to the non-establishment of a Michelin star. However, Mauro did not stop this from enthusiastic about social media, where his thank you mail on Instagram achieved thousands of reactions.

The final challenge took place on an impressive Péniche in Paris, where many top chefs were present. Quentin, who is considered the "little child prodigy" of the show, was a favorite of the audience throughout the competition. With his mentor Glenn a lot, a triple -awarded boss, he has built up a close relationship. After his victory, Mauro wants to take the time to plan his upcoming projects in peace before he establishes himself in a solid restaurant.

A new gastronomic chapter begins

from today, July 3, to August 31, 2025, Quentin heads a pop-up restaurant on a Péniche in Asnières-sur-Seine. There he will offer a six -course gastronomic menu for 95 euros. It is interesting that this restaurant has the opportunity to maintain a Michelin star, depending on how the dishes work on the inspectors. The unprecedented backdrop and Mauro’s experience promise an unforgettable culinary experience.

The catering industry in Germany is one of the most important branches of the economy, and although it recovered from the setbacks of the Covid 19 pandemic, a report shows that the hospitality industry is confronted with challenges: In September 2023, the number of employees in the catering trade was 6.7 % below the 2019. Despite these hurdles, 77 % of the restaurateurs will be are more to spend on sustainable offers. This is an important trend that Mauro also wants to address with his new restaurant.

The statistics on gastronomy are diverse: in 2021 around 179,200 restaurants in Germany generated around 50.1 billion euros in sales. The sector shows an increasing tendency to regional products and environmentally conscious offers, a trend that Mauro wants to take. The increasing demand for healthier food and the popularity of Asian cuisine underline the variety of gastronomic possibilities in our country. The industry is not only an important economic factor, but also a mirror of cultural diversity.

It remains exciting to see how the career of Quentin Mauro will develop. If you look at the numbers, it shows that only about a third of new restaurants will survive for the first five years. But with a strong backing from the public and an impressive talent, Mauro could be well equipped in order to emerge from this challenging field as the winner. His decision to open a temporary restaurant gives hope that he will take enough time to develop his ideas and to lay the foundations for a successful gastronomic future.