JP Matheussen was a Sous Chef at the two Michelin starred farm-to-table restaurant Blue Hill at Stone Barns in New York. Because of Blue Hills’ unique farming model, he developed a deep understanding of sustainable farming, soil health, and vegetable breeding, as well as the role of fine dining in supporting these values.
He has has spent his life working in the world’s most exclusive restaurants: previously, he worked at 1 Michelin starred Kong Hans Kaelder in Copenhagen, and at 3 Michelin starred Yannick Alléno au Pavillon Ledoyen in Paris.
