Thierry Marx
Thierry Marx | |
|---|---|
| Born | September 19, 1959 Paris, France |
| Occupation | Chef |
| Known for | Molecular gastronomy, Michelin-starred chef, judge on Top Chef (France) |
Thierry Marx (born 19 September 1959) is a renowned French chef known for his expertise in molecular gastronomy.
Biography
Raised in the Ménilmontant neighborhood of Paris, Thierry Marx is the grandson of Marcel Marx, a Polish Jewish refugee who participated in the WWII resistance.
Originally considering a path in baking, Marx joined the Compagnons du Devoir in 1978, where he earned CAP certifications in pastry, chocolate, and ice cream craftsmanship. He served as a marine paratrooper and was deployed as a UN peacekeeper during the 1980 Lebanese Civil War. After returning to France, he briefly worked outside the culinary sector before recommitting to his cooking career. His professional journey included tenures at prestigious establishments such as Ledoyen, Taillevent, and Robuchon. He later assumed the role of chef at the Regency Hotel in Sydney and gained experience across Asia.
In 1988, Marx was awarded his first Michelin star while at Roc en Val in Tours. Between 1990 and 1995, he headed the kitchen at Cheval Blanc in Nîmes, where he earned a Michelin star in 1991. Beginning in 1996, as chef at Relais et Château Cordeillan-Bages in Pauillac, he secured one Michelin star that year and a second by 1999. The year 2000 saw him honored as Gault Millau's Chef of the Year.
His economic profile was featured by Les Échos in 2008. From 2010 until 2014, Marx served as a judge on the French culinary competition show Top Chef aired on M6.
Since April 2010, he has managed the restaurant division at Mandarin Oriental, Paris, launching venues such as Sur-mesure by Thierry Marx, Le Camélia, and an accompanying pastry boutique. In 2012, Sur-mesure was distinguished with two Michelin stars.
By 2019, Marx also took charge of the Jules Verne restaurant located on the Eiffel Tower's second floor.
Cookbooks
- Planète Marx
- Easy Marx
- Marx
- Sweet Marx
- Street Marx
- Bon!
- Best of Marx
Other works
- Comment je suis devenu chef étoilé (autobiography)
Career
In December 2018, Marx disclosed that only two of his childhood friends remained alive.
He began his culinary training with the Compagnons du Devoir in 1978, securing CAP certifications in pastry arts, chocolate making, and ice cream production. At age nineteen, he enlisted as a marine infantry parachutist and participated as a UN peacekeeper during the Lebanese Civil War, later joining Lebanese phalanxes.
After returning to France and working briefly as a security guard and cash transporter, he resumed his culinary profession. His career included positions at Ledoyen, Taillevent, and Robuchon before becoming head chef at Sydney’s Regency Hotel. He also gained international exposure through work in Singapore, Hong Kong, and Tokyo.
His first Michelin star came in 1988 at Roc en Val in Montlouis-sur-Loire. From 1990 to 1995, he directed the kitchen at Cheval Blanc in Nîmes, earning a star in 1991. As chef at Relais & Château Cordeillan-Bages starting in 1996, he obtained Michelin stars in both 1996 and 1999, with aspirations for a third since 2004. Gault & Millau named him "Cook of the Year" in 2006. In 2008, he founded Foodlab—a culinary innovation center combining gastronomy with scientific research.
Between 2010 and 2014, Marx served on M6's Top Chef jury alongside Ghislaine Arabian, Christian Constant, and Jean-François Piège.
His restaurant Sur-mesure by Thierry Marx earned two Michelin stars in 2012 and holds a Gault & Millau rating of five toques (19/20).
On April 11, 2012, he was appointed Knight of Arts and Letters and acted as honorary president of that year’s François-Rabelais Meetings.
In 2013, Marx collaborated with retailer 3 Suisses to develop a capsule collection alongside visual artist Mathilde de l'Écotais.
He received Pudlo guide’s Chef of the Year award in 2014 along with its top honor of three plates.
In 2015, he appeared in a comedic advertisement campaign for Lustucru pasta.
In 2018, Marx took on the role of coach on TF1’s "Un village à la diète," working with nutritionist Vanessa Rolland among others.
That same year, together with Frédéric Anton, he assumed management of Le Jules Verne restaurant atop the Eiffel Tower.
Additionally in 2018, he made a guest appearance portraying himself during season 19 of the television series Joséphine guardian angel.