About me

Dat Milton – My Culinary Journey

Cooking with passion, enthusiasm, and love

A Lifelong Passion for Cooking

My love for the culinary arts started at a young age. I took joy in cooking at home and discovering new flavors in restaurants. These early experiences sparked my fascination with taste, techniques, and the emotion behind great food. From that moment on, I set out on a journey to create dishes that are as beautiful as they are delicious.

A Journey of Growth and Learning

At 15 years old, I began formal training at the EFMA culinary school in Bourgoin-Jallieu. There, I earned:

• Culinary Arts CAP diploma

• Specialization in restaurant desserts

• Professional Certificate (Brevet Professionnel)

I was fortunate to train at the Michelin-starred restaurant Têtedoie, working alongside dedicated and talented chefs, including Grégory Améla.

During the pandemic (2020-2021), I expanded my skills by earning:

• Rouxbe Professional Cook Certification (online)

• Seafood Literacy Certification

Competitions and Awards

🏆 2024 – National Winner, Kikkoman Culinary Competition

🏆 2023 – Vice Champion, Meilleur Apprenti Cuisinier de France (Best Apprentice Chef of France)

🏆 2023 – Vice Champion, Jeunes Talents Chefs de Demain (Young Chefs of Tomorrow)

🏆 2023 – Winner, Gastronomy and Wine Trophy – Best Apprentice of the Year

🏆 2023 – Regional Silver Medal, WorldSkills France

🏆 2023 – Regional Bronze Medal, French Dessert Championship

🏆 2022 – One of the Best Apprentices of France – MAF, Paris

The Dream Realized: Restaurant Dat Milton

In April 2025, I fulfilled a lifelong dream by opening Dat Milton, a fine dining restaurant in Vienne, Isère. Here, I focus on seasonal ingredients, creative combinations, and a truly unique culinary experience.

My Vision for the Future

My long-term goal is to build three Michelin-starred restaurants, inspired by great chefs who shaped my journey:

Guy Savoy, Marco Pierre White, Gordon Ramsay, Jamie Oliver, Régis Marcon, Wolfgang Puck, and Christian Têtedoie.