Thierry Marx in 2008
Thierry Marx thought of becoming a baker, but later joined the Compagnons du Devoir in 1978 and graduated with a degree (CAP) of pastry chef, chocolatier and ice cream parlor. At age 18, he joined the army as a paratrooper in the marines. He then became a casque bleu in 1980 during the Lebanese Civil War.
At his return to France, he went through various jobs, including being a security guard, a cash transporter and a warehouseman, but finally went back into cooking. He worked as a chef assistant at Ledoyen, Taillevent and Robuchon. He later became chef at the Regency Hotel in Sydney and travels to Singapore, Hong Kong and Tokyo.
Chef at the Relais et Château Cordeillan-Bages at Pauillac since 1996, he received his first star at the Michelin in 1996 and a second one in 1999. He was elected by Gault Millau Chef of the Year in 2000.
In February 2008, the daily economic newspaper Les Échos allows him an interview, which is his first portrait in the French economic newspaper.
Since April 2010, he is at head of the restaurant Mandarin Oriental, Paris, in which he opened in June 2011, the restaurants Sur-mesure by Thierry Marx, Le Camélia and a pastry counter. In 2012, his restaurant Sur-mesure by Thierry Marx received two stars at the Guide Michelin.
- Planète Marx
- Easy Marx
- Sweet Marx
- Street Marx
- Best of Marx
- Comment je suis devenu chef étoilé (biography)