Chef de Cuisine


A native from Provençe, Mirèio’s new master chef, Hervé Clair, brings with him an impressive culinary pedigree. The elegant brasserie will offer exciting new classic and creative dishes under Clair’s direction, with a spirit of Provence and France.

Hervé Clair started his career with an apprenticeship in Les Pins Penches, a gourmet restaurant in Château de Toulon in France. He continued to develop his passion for the culinary arts by training under culinary idol Alain Ducasse in three acclaimed Ducasse restaurants, namely: the La Bastide De Mouster in Provence; the parisian bistro Aux Lyonnais in Paris; and the renowned Le Relais du Parc at the Hotel Mariott Paris—all known for their classic and innovative take on French gastronomic cuisine.  After seven years with the Alain Ducasse Enterprise, he went on to become the Sous Chef in the prestigious, Michelin star restaurant, Les Fables de la Fontaine in Paris. In 2014, he then first joined the hotel industry at the charming Hotel & Spa L’Alta Peyra in Saint Véran, France.

Prior to joining the property, Chef Clair was Chef Adjoint at the La Maisson 1888 in Danang, Viet Nam The famed restaurant was created by legendary, three-Michelin star chef Pierre Gagnaire, who Clair worked closely with. With his background and expertise in French cuisine, Chef Clair will take the helm of the culinary team at Raffles Makati’s Mirèio.