Anne-Sophie Pic holds the most Michelin stars of any female chef worldwide. Although she follows in the footsteps of three generations of French chefs, it may surprise many that she is self-trained. “I needed a lot of conviction and perseverance to establish myself,” she recently shared with Whitewall. “It also gave me the freedom to push my limits, to be curious; it allowed me to dare to be myself and express my culinary identity.”
Rooted in tradition, innovation, and excellence, Pic’s vision is also shaped by a contemporary ethos, experienced at her eight restaurants around the globe. Whether in Paris, London, Hong Kong, Dubai, or elsewhere, her restaurants evoke a warm sense of sophistication tailored by brand collaborations, a diverse staff, and innovative cuisine. Most recently, Pic opened the hotel Pic Valence in her hometown of Valence, France. Set within a space her family established in 1889, it hosts a three-Michelin-star restaurant, a bistro-style eatery named after her grandfather, and a culinary school for food and wine. Pic shared with Whitewall how she considers people and culture within every dish.
“It allowed me to dare to be myself,”
–Anne-Sophie Pic
Portrait courtesy of Anne-Sophie Pic.
WHITEWALL: You’re professionally self-trained, yet deeply connected with your family’s legacy as a fourth-generation chef. How did this influence you to be in the industry, too?
ANNE-SOPHIE PIC: My grandfather, André Pic, left a significant mark on French gastronomic history, earning three Michelin stars in his time for our family restaurant in Valence, back in 1934. My father, Jacques Pic, was my childhood hero. He genuinely transmitted to me who he was, his strength, and his doubts.
In my childhood, my family life was completely intertwined with my parents’ professional life. I did not initially consider following in their footsteps and studied in Paris at a business school, but my experiences during this time allowed me to realize that I had the privilege of inheriting a living heritage, so I returned to my home in Valence to become a chef and perpetuated this family journey. This legacy inspires me daily, reminding me of the importance of tradition, innovation, and excellence.
Courtesy of Cristal Room by Anne-Sophie Pic.
WW: Since your start as a chef in a male-dominated industry, how has the gastronomy landscape evolved?
ASP: At the beginning of my career, there were very few women in the kitchen, and female chefs were even more underrepresented. Although women are now better represented, it remains a challenge. At the time, I felt it was difficult to express myself. Now it is crucial to be sincere and authentic and forge our own path. Women bring a sense of sensitivity. Perhaps it is because of their presence that men are more in touch with their own sensitive side.
When I assumed the responsibility for the restaurant, I endeavored to dismantle the barriers between departments—kitchen, pastry, and sommelier—and am moved to witness how the teams collaborate seamlessly. I advocate for diversity in the kitchen, as the complementarity between men and women fosters a serene and harmonious working environment. This diversity represents a significant source of creativity.
WW: In November 2023, Cristal Room by Anne-Sophie Pic opened in Hong Kong, created in collaboration with Baccarat and Leading Nation Hospitality. Just four months later, it earned one Michelin star. What do you aim to offer here?
ASP: I aim to bring a French touch to the culinary scene of Hong Kong and offer guests my interpretation of Asia while preserving the DNA of my cuisine, deeply rooted in French tradition yet open to the world. Along with my head chef, Marc Mantovani, we created unique and original creations for the Cristal Room.
WW: How would you describe your cuisine, regardless of where it’s served?
ASP: I have always been amazed by the complexity of aromas. Each ingredient appeared to me as a perfect entity with a hint of mystery that I have been driven to explore deeply. At the core of my creative process lies a perpetual quest for aromatic complexity guided by a philosophy called “suffusion.” It begins with an aromatic framework, then I employ techniques from the French culinary tradition to foster a dialogue between the aromas, weaving an invisible thread between ingredients. My cuisine is deeply rooted in French tradition yet influenced by many inspirations. As a chef, I strive to remain innovative and creative, and exploring different cultures and terroir allows me to expand my culinary horizons, gain fresh insights into techniques, and evolve my craft.
Courtesy of Cristal Room by Anne-Sophie Pic.
WW: How do you consider our planet, and our impact on it, in the kitchen?
ASP: My cuisine is influenced by nature and guided by the rhythm of the seasons. My love for nature and its produce daily fuels my culinary inspiration. I come from a family of chefs and farmers. It is very important to me to have direct contact with the product, to know the story and the craftsmanship of artisans and producers. Since my beginning I try to collaborate as much as possible with local producers to offer a gastronomy rooted in proximity, driven by seasonality.
“My cuisine is influenced by nature,”
–Anne-Sophie Pic
WW: Can you tell us about Pic Valence, your newly opened five-star hotel?
ASP: Pic Valence is a place where hospitality comes to life, where multiple universes can coexist. With my husband, David Sinapian, we envisioned the Pic hotel to ensure calm and serenity through minimalist decoration. Its private gardens discreetly unveil a multitude of intimate spaces, akin to soothing bubbles of nature. Guests can relax in an intimate atmosphere, lounging beside the heated swimming corridor, surrounded by rose bushes and olive trees.
At the Pic bar, guests are invited to immerse themselves in the fascinating world of mixology, surrounded by the warm ambience of its lounges or the intimacy of the enchanting gardens of the hotel. The Pic restaurant has been designed for unique and creative culinary experiences, while the adjacent bistro, André, focuses on transmitting a more traditional cuisine, perpetuating the origins of the Pic family’s culinary heritage.
