Michelin Guide 2025: Honouring the artisans of fine dining

Behind every unforgettable dining experience lies the expertise of dedicated professionals, from sommeliers and service staff to rising culinary talents and seasoned mentors. The Michelin Guide’s annual Sommellerie, Service, Young Chef and Mentor Chef awards shine a light on these often-unsung heroes. 

The 2025 Michelin Service Award recognises two standout professionals: Coralie Semery, director of the Michelin-starred Ébullition in Montpellier, and Valentin Cavalade, maître d’hôtel at the two-star Le Jules Verne in Paris. 

Having refined her craft at prestigious establishments such as L’Oxalys in Val-Thorens and Casadelmar in Porto-Vecchio, Coralie Semery ensures that every guest at Ébullition enjoys a seamless, elegant experience. As co-founder of the restaurant with her husband, Boris Caillol, she leads with a meticulous yet warm approach, effortlessly moving between tables to elevate each diner’s experience. 

Over in Paris, Valentin Cavalade, originally from Guadeloupe, has built an illustrious career in hospitality, beginning with an apprenticeship at Le Pré Catelan. Since 2019, he has been an integral part of Le Jules Verne, working under Chef Frédéric Anton to redefine luxury service, blending professionalism with heartfelt warmth. 

The 2025 Michelin Sommelier Award honours Maéva Rougeoreille of Jean Sulpice (Talloires-Montmin) and Jean Dumontet of Frédéric Doucet (Charolles). 

A New Caledonia native, Maéva Rougeoreille joined Jean Sulpice in 2022, overseeing an impressive 25,000-bottle cellar with more than 3,500 selections. Continuously expanding the list with fresh finds from France and beyond, she brings both knowledge and enthusiasm to her role. 

Meanwhile, Jean Dumontet has spent 25 years at Frédéric Doucet, evolving from station chef to sous-chef before embracing his passion for wine as the restaurant’s sommelier. A connoisseur of Burgundy grands crus, he is equally dedicated to championing emerging winemakers, ensuring their talents receive the recognition they deserve. 

The 2025 Michelin Young Chef Award goes to Valentina Giacobbe of Ginko (Lille). Having originally trained in political science, Valentina Giacobbe switched to the culinary world, working under Pierre Gagnaire before refining her craft with Christophe Saintagne, Diego Delbecq and Camille Pailleau at Rozó. In September 2023, she opened Ginko with her partner, pastry chef Julien Ingaud-Jaubert, bringing a bold new energy to Lille’s dining scene. Michelin inspectors were captivated by her inventive, contemporary cuisine, which seamlessly blends the finest local ingredients with global flavours and techniques. 

The Michelin Mentor Chef Award recognises culinary master Bernard Pacaud, who starting his career at just 14 under the legendary Mère Brazier and later trained under Claude Peyrot at Le Vivarois before founding his own iconic restaurant, L’Ambroisie, in 1981. Initially located on Quai de la Tournelle in Paris, the restaurant quickly earned two Michelin stars before moving to Place des Vosges in 1987, securing its coveted third star the following year. Known for his impeccable technique and reverence for ingredients, Pacaud has mentored generations of chefs, instilling in them a deep respect for craftsmanship, tradition, and excellence. 

From the precision of sommeliers to the artistry of service, the innovation of young chefs, and the wisdom of industry veterans, Michelin’s 2025 awards highlight the extraordinary individuals shaping today’s – and tomorrow’s – fine dining scene.  

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