Alexandre Giesbert
In a family more accustomed to handling pens than kitchen utensils, it's not easy to take the plunge and launch into the restaurant business... Alexandre Giesbert, although very early attracted by cooking and the idea of having his own restaurant, he hesitated to follow a training course in the world of gastronomy and began a course in economics without much conviction. It must be said that at the beginning of the 2000s, the chef's profession was still little valued, and fortunately, the successful shows changed the situation...
But greed and the tenacious desire to devote his life to the restaurant business quickly regained the upper hand, so Alexandre left statistics behind to plunge himself into the kitchen by joining FERRANDI Paris in 2003. These were four intense years, notably under the leadership of Benoit Nicolas, Teacher-Trainer and Meilleur Ouvrier de France (2015), four years during which he "worked like crazy" and made strong friendships that would last beyond his departure from the 28th of Abbé Grégoire.
With a bachelor's degree in culinary arts, he quickly launched himself into entrepreneurship in 2009, making his childhood dream come true. After a first experience thanks to which he "learned the most". He then met Julien Ross, his faithful associate with whom he launched Roca, then Roco, Rococo, Daroco, Zebra,Perruche and Daroco 16.
His driving force? "The need to put myself in danger" he stresses, with "the desire to create a restaurant in which I would be a customer"... His restaurants are not the result of clever marketing studies but made of a real passion for the world of restaurants and the desire to innovate and create. With real talent, his various entrepreneurial experiences have always been successful. Today at the head of two restaurants, this does not mean that Alexandre should be resting on his laurels. As proof of this, the launch of Daroco Pastificio, an online sales site that offers home-made fresh pasta and home-made sauces with the guarantee of quality equivalent to that of his establishments.
The idea of this Italian online grocery shop, which is a variation of the Daroco restaurants, was not born out of confinement but long before, in the face of the growing success of home delivery. And because "as a customer, I would love to be able to benefit from such an offer," he emphasizes. A way of always finding pleasure in his business and giving his customers happiness in these complicated times...