Cook
My name is Yvon Mbiavanga.I am 25 years old,I was born in Luanda Angola,and I live in Bordeaux,France.I discovered my passion for cooking at the age of 9, being with my mother, I would cook simple dishes for my siblings.In 2007, at the age 16, I decided to go professional.I started my training at l’Ed Wood Cafe,but my love at first sight was as a result of passing every morning infront of Cafe Regent (Place Gambetta).I decided to take a two year training at Regent Cafe,that was a begining of my success. I progressed rapidly with the aid of my chef Yannick Arrieta.while undergoing training I was Requested by Chef Pascal Nibaudeau of Grand Hotel ,where I worked for 4 years.I started as a commis,and ended up becoming a junior Sous Chef at the age of 21.I worked with Chef Nibaudeau on his new project Pinasse Cafe(cap ferret) for 1year, after 5 years of collaboration,my anxiety for new challenges pushed me towards ”Hotel de seze” with Chef Laurent Costes. After seeing talents in me, Chef Nicolas Haros introduced me to the owner of ”Brasserie des terre neuves” who offered me the post of a head Chef.Few months later ,I got a call from Groupe Niclas Lascombes.I got an offer to work in their new restaurant ” Le 7 de la cite du vin” ,this was a blessing to me.
I got the opportunity of learning new cooking techniques from renowned chefs like pascal Nibaudeau(former chef of Pressoir d’argent ,a Michelin Star Restaurant) and Laurent Costes,owner of ”Bateau Lavoir” ( 2005 head Chef at Relais de Margaux and in 2007 head chef at Grand Hotel de Bordeaux)
All these experiences and my good reputation for gastronomy ,helped me to define my culinary identity.
My Philosophy:”Work like a craftsman,with and Authentic and Constructive Culinary vision”.without claim and prohibition,I will be suggesting food with fresh products from the local market and products in season,and at the same time,giving it a modern touch.
I want the world to discovermy cooking,creative and simple.I wish it becomes a gateway between my generation and different cultures.I am lucky my profession has a wide history,I will like to bring Joy and happiness to people through my creations.African cuisine has been undiluted by foreign influences,until recently.Its unique technique of cooking and spices is what gives it’s subtle taste.I have a vision of exploring new tastes and culinary techniques to ameliorate and refine African Cuisine,before telling our story.”THE GOLDEN GENERATION”
Dieuveil Malongo is a forerunner and a pioneer for Afro-fusion,Christain Baby Yumbi,Anthony Sarpong,Fatmata Binta – Chef, Loic Dable,and Chef Anto,just to name a few.
When there is the ”will”,there is a ”Way”,WE as Africans have to build our nation,together we stand,divided we fall.
