Terre Blanche Hotel Spa Golf Resort welcomes a new culinary direction, appointing Quentin André as Executive Chef and Fabien Ghini as Executive Sous Chef.

André oversees the Provence resort’s four restaurants including the newly renovated Le Faventia and Le Gaudina and continues to celebrate seasonal produce and local producers to keep the supply chains short.

Originally from Franche-Comté and Corsica, André began his career in 2013 working with Michelin-starred chef Pierre Gagnaire. During his three years with the Gagnaire group he honed his skills in prestigious establishments such as Les Airelles in Courchevel, three Michelin-starred Le Balzac in Paris and Sketch in London.

In 2016, he joined chef Christophe Schmitt’s teams at Restaurant L’Almandin in Saint-Cyprien as Chef de Partie, then Sous Chef, contributing to the restaurant earning a Michelin star.

When Schmitt took charge of the kitchens at Terre Blanche, it was only natural for him to invite André to take up the position of Executive Sous Chef. Together, they earned a Michelin star just one year after the
reopening of the gastronomic restaurant Le Faventia.

Chef Fabien Ghini joined Terre Blanche in 2015 as Chef de Partie at Le Faventia. After an apprenticeship at Le Relais des Moines and spending two years at the Gorges de Pennafort, Ghini quickly climbed the ranks at Terre Blanche, becoming Le Faventia’s first Sous Chef in 2021.