{"id":17483,"date":"2025-05-15T14:29:34","date_gmt":"2025-05-15T12:29:34","guid":{"rendered":"https:\/\/www.cfainterpro28.com\/alumni\/?p=17483"},"modified":"2026-07-30T15:53:01","modified_gmt":"2026-07-30T13:53:01","slug":"thomas-danigo","status":"publish","type":"post","link":"https:\/\/www.cfainterpro28.com\/alumni\/thomas-danigo\/","title":{"rendered":"Thomas Danigo"},"content":{"rendered":"\t\t
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Thomas Danigo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thomas Danigo a \u00e9t\u00e9 apprenti au CFA Interpro28 en 2009. Aujourd\u2019hui Chef \u00e9toil\u00e9 du restaurant Galanga \u00e0 Paris et Chef de l\u2019h\u00f4tel La Ponche \u00e0 Saint-Tropez, il r\u00e9pond en toute simplicit\u00e9 aux questions du CFA.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Thomas Danigo – Photographe St\u00e9fanie Renoma<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Thomas Danigo – Photographe L\u00e9a Gil<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CFA Interpro28<\/b><\/p>

Quel a \u00e9t\u00e9 votre parcours de formation\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

J\u2019ai d\u2019abord fait un CAP Cuisine puis un Brevet Professionnel Cuisine au CFA Interpro28. Derri\u00e8re, j\u2019ai longuement h\u00e9sit\u00e9 entre une Mention compl\u00e9mentaire desserts de restaurant ou me lancer dans la vie active mais mon formateur de l\u2019\u00e9poque m\u2019a conseill\u00e9 d\u2019int\u00e9grer un bel \u00e9tablissement en sortie de BP et de faire ma carri\u00e8re, ce que j\u2019ai fait.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Avez-vous particip\u00e9 \u00e0 des concours lors de votre formation\u00a0?<\/span><\/i><\/p>

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Thomas Danigo<\/b><\/p>

Oui, encourag\u00e9 par mes formateurs, j\u2019ai particip\u00e9 et gagn\u00e9 de nombreux concours dont le concours inter-CFA, le concours d\u00e9partemental Meilleur Apprenti de France (MAF) et le concours r\u00e9gional MAF. Ce qui m\u2019a amen\u00e9 \u00e0 la finale nationale MAF lors de laquelle j\u2019ai malheureusement termin\u00e9 4<\/span><\/i>e<\/span><\/i>, mais \u00e7a a \u00e9t\u00e9 une tr\u00e8s belle exp\u00e9rience qui a r\u00e9veill\u00e9 l\u2019instinct de comp\u00e9titeur en moi et qui m\u2019a pouss\u00e9 vers cette qu\u00eate de l\u2019excellence que je n\u2019ai jamais abandonn\u00e9e par la suite.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quelle a \u00e9t\u00e9 votre premi\u00e8re exp\u00e9rience professionnelle apr\u00e8s votre apprentissage\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Avec un camarade et ami, nous avons d\u00e9cid\u00e9 de partir \u00e0 Paris. En 2013, nous avons int\u00e9gr\u00e9 la brigade du restaurant Laurent, 1 \u00e9toile Michelin \u00e0 l\u2019\u00e9poque, en tant que Commis, ce qui a \u00e9t\u00e9 le d\u00e9but d\u2019une \u00e9pop\u00e9e.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quel conseil donneriez-vous \u00e0 toute personne souhaitant devenir cuisinier\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Il faut avoir de l\u2019amour \u00e0 donner. Une envie de faire plaisir aux gens. Il faut aussi \u00eatre pr\u00eat \u00e0 donner de son \u00e9nergie et de sa personne. Nous sommes dans une cat\u00e9gorie de m\u00e9tiers o\u00f9 nous ne pouvons pas avoir de confort imm\u00e9diat au travail. Il faut donc s\u2019investir pleinement dans son travail et savoir faire des sacrifices sur son temps personnel pour ensuite, gravir les \u00e9chelons et avoir plus de confort.<\/span><\/i><\/p>

Je le vois dans mes \u00e9tablissements, \u00e0 niveau de dipl\u00f4me diff\u00e9rent, la seule chose qui va faire la diff\u00e9rence entre deux commis, c\u2019est leur personnalit\u00e9, leurs tripes. Il faut donc en avoir conscience.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quel a \u00e9t\u00e9 le d\u00e9clic qui vous a donn\u00e9 envie de devenir Chef\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

J\u2019ai eu une enfance un peu difficile \u00e0 la maison et mon refuge \u00e9tait d\u2019aller chez mes grands-parents. L\u00e0, ma grand-m\u00e8re me faisait \u00e0 manger pour me r\u00e9conforter. La cuisine \u00e9tait un langage d\u2019amour pour elle, ce qui m\u2019a \u00e9norm\u00e9ment marqu\u00e9. Pour autant,\u00a0je n\u2019\u00e9tais pas attir\u00e9 par la cuisine et je n\u2019\u00e9tais pas sp\u00e9cialement tr\u00e8s gourmand.<\/span><\/i><\/p>

A mon retour du Canada \u00e0 l\u2019\u00e2ge de 17 ans, quand il a fallu que je choisisse une voie, soit l\u2019enseignement professionnelle, soit l\u2019enseignement g\u00e9n\u00e9ral, je suis all\u00e9 instinctivement vers la \u00ab\u00a0cuisine\u00a0\u00bb comme j\u2019ai fait durant toute mon enfance. Et c\u2019est comme cela que j\u2019ai commenc\u00e9 un CAP Cuisine.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Qu\u2019est-ce que vous a apport\u00e9 votre vie au Canada et autres \u00e9ventuels voyages\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Pour un cuisinier, le voyage est un bel atout car \u00e7a apporte une ouverture sur le monde, une ouverture d\u2019esprit notamment sur les fa\u00e7ons de manager. Dans ma cuisine, il y a beaucoup de choses que j\u2019ai vu lors de mes voyages \u00e0 l\u2019\u00e9tranger\u00a0: des ingr\u00e9dients, des techniques, des actes de service. C\u2019est en \u00e7a que les voyages sont magiques.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quelle est votre plus belle rencontre dans le cadre professionnel\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Une rencontre qui m\u2019a beaucoup aid\u00e9 est celle avec le Chef cuisinier fran\u00e7ais J\u00e9r\u00f4me Banctel, triplement \u00e9toil\u00e9 Michelin du restaurant Le Gabriel au sein de l\u2019H\u00f4tel La R\u00e9serve \u00e0 Paris. N\u2019ayant pas d\u2019exp\u00e9rience en h\u00f4tellerie, je suis all\u00e9 frapper \u00e0 sa porte pour savoir s\u2019il me prendrait en stage afin de voir comment il g\u00e9rait cette partie de l\u2019\u00e9tablissement. Par la suite, un lien s\u2019est cr\u00e9\u00e9 avec ce Chef qui, toujours aujourd\u2019hui, me conseille en partageant son exp\u00e9rience et sa vision en tant que l\u00e9gende de la cuisine fran\u00e7aise.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Qu\u2019est-ce qui est \u00e0 l\u2019honneur en ce moment \u00e0 la carte de vos restaurants Galanga\u00a0et La Ponche ?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

A la carte du Galanga, le printemps est mis \u00e0 l\u2019honneur. En entr\u00e9e, il est possible de choisir les asperges blanches avec des fleurs de printemps aromatiques emprisonn\u00e9es dans un dashi et du caviar. En plat, on trouve des morilles farcies \u00e0 la queue de b\u0153uf d\u00e9glac\u00e9es avec un vinaigre \u00e0 l\u2019ail des ours ou un saint-pierre aux petits pois. Pour terminer son repas, le choix peut se faire entre un dessert aux fleurs de cerisier ou un dessert au concombre avec un lait de ch\u00e8vre glac\u00e9, par exemple.<\/span><\/i><\/p>

A La Ponche, c\u2019est diff\u00e9rent. C\u2019est une carte avec une cuisine proven\u00e7ale et m\u00e9diterran\u00e9enne qui met \u00e0 l\u2019honneur les produits de la mer des p\u00eacheurs locaux.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

O\u00f9 allez-vous chercher l\u2019inspiration pour votre cuisine\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Intellectualiser la cr\u00e9ation d\u2019une nouvelle carte n\u2019est pas dans mon fonctionnement. Je suis quelqu\u2019un de tr\u00e8s instinctif et tr\u00e8s \u00e9motif. Les id\u00e9es peuvent me venir en rencontrant des personnes. \u00c7a peut \u00eatre un fournisseur qui vient me d\u00e9marcher et qui, par ses produits, m\u2019inspire un plat. Ou plus simplement, \u00e0 la r\u00e9ception de la marchandise. Le simple fait de la sentir ou de la go\u00fbter, une id\u00e9e me vient en t\u00eate que j\u2019exp\u00e9rimente par la suite. Les r\u00e9seaux sociaux peuvent aussi aider \u00e0 stimuler la cr\u00e9ativit\u00e9, sans tomber dans la copie bien s\u00fbr.\u00a0<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quel pourrait \u00eatre votre prochain d\u00e9fi\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Obtenir une deuxi\u00e8me \u00e9toile au guide Michelin pour mes 35 ans.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quel plat refl\u00e8te le mieux votre principal trait de caract\u00e8re\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Je suis quelqu\u2019un qui cr\u00e9e mon \u00e9quilibre par les extr\u00eames. J\u2019ai \u00e0 la fois une grande sensibilit\u00e9, une grande douceur, un c\u00f4t\u00e9 tr\u00e8s r\u00e9confortant. J\u2019ai une cuisine tr\u00e8s d\u00e9licate, avec un c\u00f4t\u00e9 po\u00e9tique \u00e0 travers des fleurs et un joli dressage. A l\u2019inverse, je vais toujours chercher l\u2019intensit\u00e9 et la puissance des go\u00fbts en jouant sur l\u2019acidit\u00e9, les poivres, les piments, que ce soit dans les plats comme dans les desserts. Cette balance entre ces deux extr\u00eames refl\u00e8te bien mes traits de caract\u00e8re.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Avec quelle c\u00e9l\u00e9brit\u00e9 aimeriez-vous partager un repas\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Jean Dujardin car son c\u00f4t\u00e9 bon vivant permettrait de bien rigoler autour d\u2019un bon plat et d\u2019une bonne bouteille. J\u2019adorerais aussi partager un repas avec Fabrice Luchini pour l\u2019entendre parler, et notamment l\u2019entendre parler de cuisine car j\u2019aime sa fa\u00e7on de manier les mots.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Quand il s\u2019agit de prendre une d\u00e9cision, vous \u00eates plut\u00f4t cuisson \u00e0 l\u2019\u00e9touff\u00e9e ou cuisson aller-retour\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Cuisson aller-retour, \u00e0 feu vif [il rit]. Je suis quelqu\u2019un de tr\u00e8s instinctif. Si je r\u00e9fl\u00e9chis trop, je commence \u00e0 douter et je vais \u00eatre incapable de faire un choix. J\u2019ai appris avec le temps \u00e0 me fier \u00e0 mon instinct. Je suis aussi une personne capable de se remettre en question donc quand je viens \u00e0 faire un mauvais choix, je r\u00e9fl\u00e9chis et j\u2019en change.<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

Selon vous, y a-t-il une faute\u00a0de go\u00fbt supr\u00eame en cuisine\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

L\u2019accord mets-vin est essentiel dans la gastronomie. Pour moi, la menthe d\u00e9truit les vins alors j\u2019\u00e9vite d\u2019en mettre dans les plats.\u00a0<\/span><\/i><\/p>

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CFA Interpro28<\/b><\/p>

La vue, l\u2019odorat, le go\u00fbt, y a-t-il un sens que vous aimez privil\u00e9gier\u00a0lors de l\u2019\u00e9laboration d\u2019un plat\u00a0?<\/span><\/p>

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Thomas Danigo<\/b><\/p>

Je privil\u00e9gie toujours le go\u00fbt. Mais la mise en sc\u00e8ne est primordiale. Du coup, la vue et l\u2019odorat entrent vraiment en jeu. Je fais toujours valider un plat pour son go\u00fbt, et une fois que j\u2019ai trouv\u00e9 le bon, je vais \u00e9norm\u00e9ment travailler sur le visuel tout en gardant en t\u00eate qu\u2019il faut que ce soit tr\u00e8s simple en apparence, pour que le client se sente \u00e0 l\u2019aise pour le d\u00e9guster. L\u2019odorat est aussi tr\u00e8s important pour moi. C\u2019est pour cela que parfois, je finis les plats en salle avec une sauce vers\u00e9e devant le client.<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Thomas Danigo, apprenti au CFA Interpro28 en 2009 et aujourd\u2019hui Chef \u00e9toil\u00e9 r\u00e9pond en toute simplicit\u00e9 aux questions du CFA.<\/p>\n","protected":false},"author":133,"featured_media":17494,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[317],"tags":[364],"class_list":["post-17483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portraits","tag-cuisine"],"yoast_head":"\nThomas Danigo - 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