Théo Césarini, Freedom for Two
Edouard Amoiel
15 novembre 2026
Ever since he started at Le Chat Botté, Théo Césarini has admired Dominique Gauthier’s cooking just as much as his approach to leading a kitchen staff. At F.P. Journe in Geneva, the young sous chef’s confidence shines through even in the weekly menus, where he lets his love for bistro cuisine shine.
It’s morning at the F.P. Journe restaurant. Before the guests arrive, the tables are set with tablecloths, the dishes are arranged, and the glasses are polished. In front of him, Théo Césarini has placed a pen and, right next to it, a pair of kitchen tongs. Dominique Gauthier comes over to greet us. A few moments later, Théo says to me with his characteristic simplicity: “If I’m here, it’s thanks to him.” ” As our conversation unfolds, I find myself thinking back to a recent lunch—the precision of the sauces, the artistry of the textures, and that ingredient-driven cuisine I love so much about Dominique Gauthier. Working alongside him, the sous-chef brings a classic elegance to this restaurant, as well as a passion and liveliness that I find appealing. It’s high time to discover him…
About 20 resumes
At age fifteen, Théo Césarini enrolled in the hospitality school in Grenoble—partly to please his grandmother, let’s be honest. His grandfather ran a restaurant, though his true passion was car rallies. Théo, on the other hand, developed a taste for cooking through his professional experiences. With his high school diploma in hand, he flipped through the Michelin Guide, printed twenty cover letters, and just as many résumés. His career began with the Pourcel brothers in Montpellier, where he spent two years—first in pastry, then in the kitchen—before returning to be closer to his family.
At the Auberge de Bressieux, Xavier Vanheule reignited his passion for the trade. One day, Vanheule retrieved an avocado peel from the trash can that still had some flesh on it. “When I buy an avocado, I pay for the whole thing.” Théo still remembers that lesson. In 2018, he joined Le Chat Botté as a commis chef. For five years, he learned how to prepare appetizers, side dishes, fish, and meat. Working alongside Dominique Gauthier, he discovered above all that it’s possible to be demanding, enjoy what you do, and feel respected.
Café de la Plage
After five years at Le Chat Botté, Théo realizes just how much the luxury hospitality industry has taught him. But managing the bar and room service keeps him extremely busy, leaving him little time to devote to haute cuisine. He confides in Dominique Gauthier about his desire for a change and makes him a promise: if the chef ever starts a new venture elsewhere, he’ll join him. Théo then reunites with Jacopo Romagnolli at the Café de la Plage. Although more accustomed to managing a hotel kitchen staff than to changing a menu on the fly, he nevertheless develops a taste for a more instinctive style of cooking. When Dominique Gauthier contacts him about the opening of the F.P. Journe restaurant, Théo keeps his word and asks for the freedom to create his own dishes. The chef entrusted him with certain creations and the weekly menus.
49 Rue du Rhône
In the small kitchen at 49 Rue du Rhône, the duo rediscovers some of the flavors of Le Chat Botté in simpler dishes. They cook with the same high standards and, as Théo puts it, “sometimes with a little less fuss.” He enjoys making pâtés en croûte, a recipe idea he never would have imagined while working at the Geneva luxury hotel. He discusses his ideas with Dominique Gauthier, while standing his ground when a dish is particularly close to his heart. The Michelin star—which he’s proud to have earned with the team—has led him to ask himself a question he didn’t ponder as much when the restaurant first opened: To what extent can he incorporate the bistro style into an establishment focused on gastronomic elegance?
“We need to give this young man a chance to shine,” Dominique Gauthier told me several times. That’s just the kind of person the chef is—attentive to the people around him. At F.P. Journe, Théo has found a rhythm that suits him. The restaurant is closed on weekends, and this stability has allowed him to experience fatherhood and devote time to his family. On Mondays, he returns to his little kitchen with the same enthusiasm. There will be new dishes to create and perhaps even a pâté en croûte to perfect.
