Hugo Souchet is the Executive Chef of Les Prés d’Eugénie, where he leads the kitchens of the legendary three-Michelin-starred restaurant once helmed by Michel Guérard. Born in Versailles and raised in his family’s grocery shop, Souchet began his culinary training in 2003 before refining his craft at some of France and Europe’s most distinguished kitchens, including Le Meurice, Pierre Gagnaire, Les Crayères, Le Louis XV in Monaco, and alongside Daniel Boulud in New York. His nearly year-long immersion in Japan further shaped his appreciation for precision, restraint, and seasonality, influences that continue to inform his cooking today.

In 2017, Souchet joined Michel Guérard at Les Prés d’Eugénie, beginning a collaboration rooted in trust, creativity, and a shared respect for the land. Following Guérard’s passing in 2024, Souchet assumed leadership of the kitchens, carrying forward the restaurant’s extraordinary legacy while developing a distinctive voice of his own. His cuisine draws deeply from the gardens and landscapes of the Landes, the Pyrenees, and the Bay of Biscay, while embracing inspiration from his travels and particularly from Japanese culinary traditions. Under his leadership, Restaurant Michel Guérard has retained its three Michelin stars in both 2025 and 2026, as Souchet continues to write the next chapter of one of France’s most celebrated culinary institutions.