Justin Schmitt honed his craft for four years at Paris’ Grégoire Ferrandi school before training under culinary legends like Guy Martin and Eric Frechon at the Lucas Carton restaurant. Following this, he embarked on a global culinary journey to explore diverse techniques and flavours in different cuisines.
Now based on the French Riviera as the executive chef at Château Eza, the 38-year-old chef brings a vibrant, authentic touch to French gastronomy, celebrated for his mastery of sauces and citrus harmonies. In 2023, he reaffirmed Château Eza’s gastronomic prestige by earning its coveted Michelin star, ushering in a bold new chapter in its culinary legacy.
We sat down with Justin to find out more about his exciting career, his delight at winning a prestigious Michelin star and why spring is his favourite time of year.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I am currently the executive chef at Château Eza, a Michelin-starred property in the heart of Èze Village overlooking the Mediterranean. My journey has been driven by passion, hard work, and a deep curiosity for flavour; I grew up fascinated by ingredients, culinary techniques, and the way food can stir emotions, which has brought me to where I am today.
What or who inspired you to become a chef?
What drew me to become a chef was the joy of creating and being able to express emotions through taste. Even when I was young, I realised that cooking is like a universal language – it brings people together and lets us celebrate nature, the seasons, and where we come from. Watching Joël Robuchon’s show really sparked my interest as I loved trying out his recipes and learning from them. Seeing him earn the MOF (Meilleur Ouvrier de France) title inspired me – it gave me something to aim for and a dream to chase.
The 50-seat Michelin-starred restaurant offers refined French and Mediterranean cuisine in a superb historic setting with unrivalled views over the Côte d’Azur
Who has been your biggest influence to get you to where you are today?
I’ve been lucky to have some incredible mentors throughout my career. Of course, renowned chefs like Alain Senderens and Éric Frechon influenced me, but I also learned a lot from passionate producers and artisans. They really taught me to respect each ingredient and where it comes from.
What’s your signature dish?
It changes with the seasons, but I have a special affection for a perfectly cooked Mediterranean fish with a broth infused with local herbs and a touch of citrus. It’s a dish that appears simple but is masterfully complex.
What are the most important considerations when crafting your menu?
For me, it’s all about finding harmony in flavours and embracing the seasons to tell a story through each dish. Every plate should be a full experience to see, smell, and taste, and the connection to our surroundings is just as important. The Mediterranean isn’t just the setting – it’s the heart and soul of everything we create.
Do your personal preferences influence the menu at all?
Yes, I do think a menu inevitably reflects my personality, but it’s also the result of listening to where we are, the seasons, the team, and our guests.
How would you describe your cooking style?
It’s a contemporary Mediterranean cuisine – precise and expressive. It draws from tradition while allowing for modern touches. The idea is to elevate the product without ever compromising its essence.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Spring is a truly inspiring season – the first herbs, young vegetables, asparagus, peas, edible flowers… everything is full of life and freshness.
What is your favourite ingredient to create with?
Citrus fruits, without a doubt. Their range is endless – acidic, bitter, fresh. They awaken a dish and give it character. And here in the south, their quality is exceptional.
Château Eza secured a coveted Michelin star back in 2023
What would you be doing if you weren’t a chef?
Probably something manual and close to nature, such as a craftsman, or even a gardener.
What is your favourite dish to cook at home?
A beautifully roasted chicken with fresh market vegetables and a homemade sauce. It’s the kind of comforting, honest dish that’s meant to be shared around the table.
When are you happiest?
When I see a guest moved by a dish, or when a young team member reaches a new milestone. These are moments that remind me why I do this job.
What is your favourite piece of kitchen equipment?
My plating tweezers – I never go anywhere without them. But more broadly, it’s the stove – I see it as the beating heart of the kitchen.
When you’re not in the kitchen where can you be found?
I recharge by being out in nature – whether it’s walking a trail, chatting with local producers at the market, or riding my bike through the beautiful mountain landscapes around Nice. Cycling is my other passion, and those quiet moments outdoors help me reset and stay inspired.
What’s your favourite takeaway or comfort food?
A good ramen or a well-made pho soup. It’s simple, complete, and full of subtlety.
Where is your favourite place to dine?
I love small, authentic restaurants run by passionate people. What matters is the soul, not the stars.
What do you think is the most over-hyped food trend?
Some of the excesses surrounding the ‘all-plant-based’ or ‘free-from’ trends – when they’re no longer driven by quality or conviction, but simply by fashion.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Local products are more vibrant and intense. It’s a dialogue with the land, and this makes the creation more authentic.
Justin Schmitt continues to redefine culinary artistry at Château Eza
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
It all begins with listening to nature. We talk with producers and see what the season has to offer us and let that guide us. Then comes the work in the kitchen: testing, adjustments, and finding the right balance. The dish is often born from a detail.
How would you describe the food you create at Château Eza to someone who’s never experienced your kind of food?
It’s a cuisine that celebrates the Mediterranean in all its diversity. Each dish is an invitation to travel between land and sea, tradition and modernity.
What’s your favourite flavour combination?
The combination of iodine and lemon – for example, shellfish with citrus oil and yuzu zest – it’s fresh, pure, and vibrant.
What is the USP of your restaurant?
The combination of the spectacular view, the attentive service, and the food makes a very memorable experience.
What do your future plans entail?
To continue developing Château Eza, pass on my expertise, and to earn the title of MOF (Meilleur Ouvrier de France – French Fine Foods Award).
Factbox
Address: Rue de la Pise, 06360 Èze, France
Phone: +33 4 93 41 12 24
Website: chateaueza.com
All imagery credit: Château Eza