Martin Planchaud

Having officiated in restaurants in France and worldwide, Martin Planchaud is now a chef-in-residence, spending periods at cultural institutions and catering for special events. These experiences have led him to develop a particular interest in group catering and to put together a network of collaborators and partners beyond the restaurant world. He is particularly interested in the culinary act in relation to the venue and the people exposed to it, all the while staging collaborations with artists, designers and artisans.

Martin Planchaud’s proposal to study cafeterias in Japan combines with an immersion in work environments. In addition to a consideration of the role of mass catering in the history of food, his project will observe social groups from a culinary perspective, and seek out new types and purposes of contemporary cafeterias in Japan. Throughout his residency, he will observe the techniques and professions involved in food production for various types of group catering.

Portrait : © Neige Thebault @neigeaugustaceleste
Guillaume Blot @heyguillaume
Valentina Concordia @valentinaconcordia_
Martin Planchaud @martin_plnchd
Martin Planchaud @martin_plnchd
Salon Magazin @salon_magazin
Martin Planchaud @martin_plnchd