La promotion civile de la L\u00e9gion d\u2019honneur, publi\u00e9e au Journal Officiel le 14 juillet dernier, compte parmi les 654 personnes d\u00e9cor\u00e9es Jean-Jacques Chauveau, directeur de salle du Pr\u00e9 Catalan \u00e0 Paris. Cette distinction nationale des plus prestigieuses vient r\u00e9compenser 40 ann\u00e9es au service des m\u00e9tiers de la salle dont 36 au sein du restaurant triplement \u00e9toil\u00e9, le Pr\u00e9 Catelan.
N\u00e9 \u00e0 Couff\u00e9 en Loire-Atlantique en 1957, Jean-Jacques Chauveau suit une formation \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re Jean Drouant \u00e0 Paris. Apr\u00e8s une premi\u00e8re exp\u00e9rience en salle au Royaume-Uni, il rejoint en 1980 le Pr\u00e9 Catelan en tant que Ma\u00eetre d\u2019h\u00f4tel. Devenu d\u00e8s 1984 directeur de salle, il reprend par la suite ses \u00e9tudes et est dipl\u00f4m\u00e9 en 2011 d\u2019un doctorat en management de la restauration \u00e0 l\u2019IEMI International Business School<\/i> \u00e0 Paris. Jean-Jacques Chauveau, entre autres distinctions, a \u00e9galement \u00e9t\u00e9 \u00e9lu en 2013 Meilleur ma\u00eetre d\u2019h\u00f4tel du monde par l\u2019Association internationale de la gastronomie (AIG) et a \u00e9t\u00e9 laur\u00e9at en 2015 du troph\u00e9e Excellence de l\u2019accueil.<\/p>\n","protected":false},"excerpt":{"rendered":"
La promotion civile de la L\u00e9gion d\u2019honneur, publi\u00e9e au Journal Officiel le 14 juillet dernier, compte parmi les 654 personnes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-7017","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1Pb","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7017"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7017\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}