Pierre Pacon

french Chef & Nutritionist

Everyone deserves good health and happiness.My goal is to help people achieve both.


Pierre Pacon is a 37-year-old Parisian chef

with a passion for nutritious and delicious food.

From a young age, Pierre knew that he was destined to be a chef. After completing his schooling in Paris, he was granted a position at the Cordon Bleu culinary school in 1999. While studying under Chefs Olivier Boudot, Franck Poupard and Jean-Jacques Tranchant, he developed and honed his technique.

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Once he received his certificate from Le Cordon Bleu

Pacon took on various roles in a number of well-established restaurants across Europe.

He started his career working as a sous-chef in Michelin 3-star restaurant Le Chateaubriand in Paris. He then went on to work in Le Cheval Blanc in Basel, Switzerland, where he mentored various young apprentices. From Switzerland, Pierre moved to London and became the Head Chef at the Chiltern Firehouse in London.

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Over the past decade,

Pacon has moved onto more intimate gatherings. He has worked as a private chef for various celebrities and political figures in the United Kingdom and Paris, including former Prime Minister of the United Kingdom, John Mayer, as well as renowned actor Keith Allen. In France, he worked with sports personality Yannick Noah and actor Jean Dujardin.

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Pierre then joined the University of Paris-Saclay

where he completed his degree in nutrition and food science.

He combined his new found knowledge of nutrition, his passion for incredible flavors, and his interest in the benefits of vegetable and fruit peels, skins, and seeds to enhance the nutritional value of peoples’ meals.

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Today, Pierre Pacon shares his knowledge with others online and in lecture theatres across the world.

He will soon open “Skins & Seeds” in New York City, the first fresh fruit bar that only serves unique and flavorful meals made of fruit and vegetable skins, peels, and seeds.

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Find out more about the Skins & Seeds diet

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