Darius Belvès

Having achieved his "baccalauréat scientifique", Darius opts for the Ecole des arts culinaires et de l'hôtellerie d'Ecully de Paul Bocuse. Various experieces in the top french gastronomy will follow: Restaurant Pierre Troisgros (3 stars Michelin) in Roanne in 1991 and La ferme Saint Simeon (2 stars Michelin) at Honfleur the following year. He gathers first experiences outside France working at the Connaugh Hotel in London 1993. During his military service, Darius works for the minister of transports Bernard Bosson and becomes his personal chief. In 1994, Darius is Chef de Partie at the Hotel Métropole in Monaco. Two years later, he is named Sous Chef in the Restaurant Lucas Carton (3 stars Michelin) in Paris. 1999, he works as Sous Chef at Potel & Chabot, Paris. End 1999, Darius opts for Middle America and becomes Chef de cuisine in the french Restaurant Champs Elysées in Mexico City. The best Restaurant in Mexico famous for it's delicious french dishes. He will stay in Mexico for five years and feels challenged by a new task: Executive Chef of the Doha Group in Djedda, Saudi Arabia. In 2004, he is in charge of four restaurants (fruits de mer, Fusion, Libanais and Chinese). Back to his France begin 2010, Darius looks for a new culinaric and gastronomic challenge: Château les Merles, where he becomes chief the first of January 2010.