Born in Saint-Étienne, France, Chef Hervé Deville’s passion for cooking was ignited during his early culinary path, where he trained under Claude Legras, the celebrated chef of Le Floris in Geneva, Switzerland. Under Legras’s mentorship, Hervé Deville embraced a sensory-driven approach to cuisine, a philosophy that continues to define his craft.

Chef Hervé Deville’s career flourished as he joined the kitchen of Éric Fréchon, a legendary three-Michelin-star chef, before moving to Dublin, Ireland, to serve as sous-chef at Restaurant Patrick Guilbaud—Ireland’s first two-Michelin-star restaurant. His leadership skills soon earned him the position of head chef at Wenge in Luxembourg, where he spent two years refining his expertise.

His talent garnered international attention, leading to a pivotal meeting with Pierre Gagnaire, a world-renowned chef with whom Hervé Deville had worked as a teenager in their shared hometown. Hervé Deville joined Pierre Gagnaire’s London team, where he served as Executive Chef at Pierre Gagnaire's highly regarded three-Michelin-starred Mayfair restaurant Sketch for more than seven years.

With decades of experience at the highest levels of the culinary world, Chef Hervé Deville is now making his expertise accessible to others. Through his consulting and bespoke services, he offers restaurants, hospitality businesses, and private clients the opportunity to benefit from his refined techniques, innovative vision, and unwavering commitment to excellence.