At the heart of Bon Appétit, America! is a series of culinary collaborations bringing together talented chefs from France and the United States. Representing diverse culinary traditions, backgrounds, and perspectives, these chefs will work side by side to create original dishes and experiences inspired by the shared history and enduring friendship between the two countries.
Chef Mateo Cancio is a Tucson-born chef whose culinary journey began with a deep connection to the foods and landscapes of the Sonoran Desert. Growing up, he spent time foraging cactus fruit, citrus, pomegranates, and tree nuts from his neighborhood and his grandmother's garden. Inspired by family traditions and the cooking of his grandmothers, he developed a passion for food that continues to shape his culinary philosophy today.
Throughout his career, Mateo has held leadership roles in several of Tucson's most respected kitchens, including serving as Chef de Cuisine at The Grill at Hacienda del Sol. He currently serves as Executive Chef of NEX on 4th Avenue and as a Chef Ambassador for Tucson, a UNESCO City of Gastronomy. Through collaborations with leading Lyon chefs and institutions, he will showcase the culinary traditions of the Sonoran Desert while celebrating 250 years of friendship, cultural exchange, and gastronomic connections between France and the United States.
Charlie Dumas joined the Bocuse Group in February 2017 as Junior Sous-Chef at Brasserie L'Ouest. His technical expertise and professionalism enabled him to progress rapidly: appointed Junior Head Chef in September 2017, he took charge of the kitchen in April 2018.
In May 2024, he was promoted to Executive Chef, taking on a strategic role within the Group. He ensures the excellence of the dining experiences at Brasserie L'Ouest and Maison Fond Rose, where he is committed to upholding the culinary heritage of the Bocuse establishments with rigour and dedication.
Vincent Thomassin is passionate about pastry-making and after working his way up through the ranks, he is now the head pastry chef at the Intercontinental Hotel in Lyon – Hôtel-Dieu. Meticulous in his approach and keen to work with seasonal produce, his menu changes throughout the year, allowing you to discover new creations time and again.
Chef Boris Fontimpe is the Executive Chef and Co-Founder of La Fabuleuse Cantine, a Lyon-based social enterprise that transforms organic surplus ingredients and locally sourced seasonal produce into creative, zero-waste cuisine.
Originally trained as a sculptor and painter, Boris later turned to gastronomy, bringing an artistic vision to his cooking. His passion for travel led him to kitchens across four continents—from Lima to Hong Kong and Senegal—where he developed the global perspective that continues to inspire his cuisine.
As part of Bon Appétit, America!, Chef Boris and his team, including Chef Sebastien Raï will collaborate with Chef Mateo Cancio of Tucson to create a signature Franco-American dish for the U.S. Consulate General's Independence Day reception in Lyon, celebrating sustainability, creativity, and cultural exchange through food.
