Romain Riem seated at the lounge counter, a glass of white wine in front of him

Head Chef — Paris

Romain
Riem.

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Ten years in kitchens, five of them running one at a premium lounge in Paris. No fail = no fun.

~250 original menus since 2021 B2C · B2B · brands · press · influencers
01

Plates

Raw langoustine on a bok choy leaf, king oyster mushroom, bergamot
Langoustine / bok choy / bergamotN°01
Squid ink spread over stainless steel, a tray of crushed ice
Black inkN°02
Roasted bone marrow on toast, king oyster mushroom, kabocha squash
Bone marrow / king oyster / kabochaN°03
Fig and plum in a white bowl, a streak of golden shards
Fig / plum / shardsN°04
Beef, a swipe of gochujang, grated horseradish, chives, grilled onion
Beef / gochujang / horseradishN°05
Slices of pink duck, cherries, jus
Duck / cherry / jusN°06
Close-up of an orange mousseline worked with a spatula
MousselineN°07
Raw prawns, avocado, shiso leaf tempura
Prawn / avocado / shisoN°08
Wild asparagus, charred onions, diable sauce
Asparagus / onions / diableN°09
Striped purple and orange carrots over braised cheek, herbs, green oil
Carrots / cheek / herbsN°10
Whole raw squid on a black background
SquidN°11
03

Background

Paris · open to relocation

2025 —

Head Chef & F&B ManagerPremium lounge · Paris

2021 — 25

ChefPremium lounge

2019 — 21

Sous ChefMamie · Paris 16

2017 — 19

Chef de partieBB Blanche · Paris

2016 — 17

Apprentice, CAP culinary diplomaKlay Saint-Sauveur · EPMTTH

2016

Commis ChefRorkes · Darwin, Australia

Alongside

Brand events — lead chef at private events.

Private chef — bespoke dinners, from concept to service.

Before the kitchen: six years in sales. Changed course in 2016.

04

Contact

romain.riem
@gmail.com
Instagram@romain.riem
BaseClichy, Paris
Available forCooking · consulting · R&D