He has a proven track record of culinary excellence and management, having led teams in prestigious establishments within the Accor Hotels group, including the Sofitel chain Bridge, Sofitel Bangkok Sukhumvit, Fairmont Baku Flame Towers in Azerbaijan and the Sofitel Cairo El Gezirah. Chef Cayron is recognized for his creative menu design, utilizing local ingredients to craft innovative dishes that resonate with both international visitors and local patrons.

His leadership skills are evident through his successful implementation of HACCP standards and food waste control systems, showcasing his commitment to sustainable practices.

Among his notable achievements, Chef Cayron has been instrumental in hosting official dinners for dignitaries such as French President Emmanuel Macron and organizing events that included world-renowned pastry chefs and Michelin-starred guest chefs.

His culinary expertise has not only earned accolades but also placed him at the forefront of gastronomic events globally.

1. Where did you grow up?

I grew up in the south of France, just 30 minutes from Saint-Tropez, in a small village called Roquebrune-sur-Argens. It's a beautiful place that shaped my early connection with food and nature.

2. Who was the best cook in your family?

My maternal grandmother was undoubtedly the best cook in the family. I spent countless hours by her side in the kitchen, learning not just recipes, but a deep love and respect for cooking.

3. What is your fondest food memory?

Honestly, every day in my kitchen is a fond memory. I live my passion through my work, and creating dishes brings me constant joy and inspiration.

4. What was the first recipe you learned?

The first recipe I ever learned was beignets made from acacia flowers, a seasonal delicacy I prepared with my grandmother. 

5. What is your favorite food to eat?

I'm a meat lover, and one of my favorite dishes is a Hungarian classic called Brassói aprópecsenye. 

6. How often do you 'play with food' to create new dishes?

Creativity is part of my daily routine. In my job, I develop new menus regularly, and I’m fortunate to have the freedom to experiment and innovate in the kitchen every day.

7. Which chef do you admire most and why?

I have great admiration for Paco Pérez from Spain. He’s a six-Michelin-starred chef, but more importantly, he remains humble, grounded, and deeply respectful. Working with him taught me valuable lessons about both technique and character.

8. When did you start cooking, and why?

I started cooking professionally at the age of 15 during a summer job at a restaurant owned by a friend of my father. That experience opened my eyes to the intensity and beauty of kitchen life.

9. What was your funniest kitchen incident?

Let’s just say the kitchen can bring many funny moments - from unexpected ingredient swaps to team jokes.

10. What was the luckiest moment in your life so far?

I don't really believe in luck—everything I've achieved has come through hard work, persistence, and determination.

11. How do you like to relax?

Spending time at restaurants with my kids or close friends is my favorite way to relax. 

12. What is your most treasured possession?

My most treasured "possessions" aren't objects, but my 2 sons. They are my greatest joy and motivation.

13. Apart from temptation, what can't you resist?

To a good meal and a glass of fine champagne or wine – I will never say “no”. 

14. What single thing would improve your quality of life?

Being able to spend more time with my children. Unfortunately my profession often keeps us apart but I deeply value every moment we share.

15. What career other than yours would you love to pursue?

As a child, I dreamed of becoming a professional football player. The passion, teamwork, and drive appealed to me just like the kitchen does now.

16. What job would you definitely never want?

I could never work in a job - repeating the same task day after day. What I love about the kitchen is that no two days are the same - every service brings something new, and I’m fortunate to engage with people from every corner and level of society. I’ve even had the honor of cooking for the French President three times and for many celebrities and political figures.

17. What achievement in your life are you most pleased with?

Professionally, winning Michelin Guide plates in Budapest in 2021 was a huge milestone. But I see it as just the beginning - my goal is to earn a Michelin star, and I’m committed to working even harder to get there.

18. What behaviors do you most like in others?

Humility. It shows a person’s strength and integrity.

19. What would you say is your personal motto?

"Work hard to earn what you want.” & “Always go one step further than the rest to reach your goals."

20.  What is your professional goal for the next 5 years?

My goal is to open several restaurants in Budapest, each with a unique concept, and to become one of the top names in Hungary’s culinary scene.

21. Is there anything else you would like to mention?

Yes - Budapest has become my true home. The quality and diversity of food here have grown remarkably in recent years, and I’m proud to represent Hungary abroad during my culinary missions. I feel safe, inspired, and surrounded by good people and close friends here.