Staff profile
Ludovic Philippe
A touch of madness!
To celebrate the opening of our hotel in Porto-Vecchio, meet Ludovic Philipps, Head Chef at °Fahrenheit Seven Val Thorens and Casa Santini x Roc Seven!
Ludovic grew up in the Hérault, near Montpellier. The youngest of three children, he began his training in pastry, earning his CAP vocational diploma through an apprenticeship, and completed his first placement in a bakery.
“Right from the start, it was my mentor who taught me the trade—and how to be rigorous and consistent!”
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He discovered the Alps and winter seasons in 2011, first in Morzine, then as a Pastry Chef in Val d'Isère, Méribel, and Val Thorens. Season after season, he built up his experience and had the chance to help open several establishments.
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After 7 years of seasonal work, he returned home to open his own fine pastry and bakery shop in the Hérault with his wife. A joint adventure cut short by Covid... Back in Savoie, the pastry chef turned his focus toward the role of Head Chef: the desire to work with a wider variety of produce, and above all, to keep challenging himself! Rack of beef, veal chop, farmhouse pork shoulder... Ludovic loves quality produce, and the Savoyard terroir gives him access to excellent regional ingredients.
“All my past experiences and mentors, Patrick Chevallot [MOF pastry chef in Val d'Isère] and Franck Mishler [Executive Chef of the Folie Douce group], gave me the touch of madness I cultivate every day, in pastry as in cooking!”
From Val Thorens to Porto-Vecchio!
That is how he joined the °Fahrenheit Seven adventure and became Head Chef at °Fahrenheit Seven Val Thorens, the group's flagship. With the opening of Casa Santini x Roc Seven, Ludovic is reconnecting with the southern cooking of his childhood: a convivial menu where he showcases fresh, local produce against a Mediterranean backdrop.
To join the team at Ludovic Philippe
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