- Jordan Yuste is one of the candidates for season 11 of "Top Chef".
- The young chef opened his restaurant, l'Arrivage, a stone's throw from the halls of Sète.
- Five years ago, Jordan Yuste was not a cook, but a medical technician.
When you arrive, the restaurant he opened just a stone's throw from the bustling halls of Sète, in Hérault, don't ask for the menu: we eat there "blind".
Depending on the arrivals at the auction and his desires, the chef of this small establishment with 24 covers, Jordan Yuste, rethinks what he serves each morning. "Customers trust me, they don't know in advance how many dishes there will be," says the 30-year-old cook. Every day, I buy products, I work exclusively with fresh products. I cook sincere. What I prepare is what I want to eat. "
"A rocket that hangs on my back"
This Wednesday (9:10 p.m.), he will be one of the candidates for Top Chef , which returns to M6. It will try to thrill the taste buds of the jury, with its refined meals, an alliance of the salinity of the Etang de Thau and the Tarn region, where it comes from.
"I had a call from the casting director in April, asking if I was interested in participating in the contest," says Jordan Yuste. At first, I refused. I have a very small structure, it impacted me financially, because the restaurant could not turn. Then I was called back. And I said "Why not?" I passed the selections, and I was chosen. I told myself, finally, that it was a huge springboard, a rocket that hangs on my back. Sometimes you have to know how to lose a little to gain more. "
"The joy of making a pan of beans"
This young father was not always a cook. A little over five years ago, he was still a medical technician, and designed interiors for people with reduced mobility. "I've always loved to cook," he says. My parents never really cooked at home, I'm from the frozen product generation, says Jordan Yuste. I always had some frustration. One day, I discovered vegetables, the happiness of making a pan of beans. Overnight, I wanted to get started. My loved ones supported me, so in six months I passed a CAP Cuisine in Sète. "
With his diploma in hand, he landed a job at the Côté Mas restaurant in Montagnac, where he had done an internship, with Jérôme Nutile, the best worker in France, then consultant in this establishment. "He said to me" You're ten years late, we're going to make up for that, "says Jordan Yuste. It was 7 days a week, from 7 a.m. to 1 a.m. He gave me his time. It is thanks to people like him, who transmitted to me the love of the profession, that I was able to realize this dream. "He is a passionate boy, who was able to catch up with his passion and his commitment," says Jérôme Nutile, now at the head of two restaurants and a hotel in Nîmes. Therein lies his talent: his passion. And behind this rebellious appearance, he is a very nice boy, with enormous qualities. "
In 2019, he was crowned a young talent by the guide Gault et Millau, who loved "his creative and fresh cuisine, his well-chosen products to which he gives relief by the generous way he has of working them". "Even if I'm bearded and tattooed, I'm not necessarily someone extravagant," says the chef. Through my plates, I like to share an emotion. A moment of pleasure. Transmit something. "
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- Cooked
- M6
- Top chef
- Languedoc-Roussillon
- Television
- Sète