Son parcours : Chef Fabrice Giraud, a French national born in La Ciotat in the south of France near the Mediterranean Sea, brings with him 30 years of experience in French #gastronomy and has worked in several #Michelin-starred restaurants in France, for example at La Grande Cascade restaurant in Paris，the restaurant the Chanteclerc at the Hotel Negresco in Nice, in Monaco at the hotel de Paris with the Ducasse Team and the United Kingdom at the Grosvenor House at 90 Park Lane.
In Belgium, where he was awarded a one Michelin Star as Head Chef from 1999 until 2002 at the restaurant le Pain et le Vin in Brussels, which he followed by his debut in China at Jade on 36. Chef Giraud was also Head Chef and Catering Director at Ermenonville Castle in Ermenonville in France.
In 2007, while Chef Giraud was Head Chef at the hotel restaurant Le Perigord at La Roque Gageac in France, he participated in the prestigious Meilleur Ouvrier de France Championships with high achievements, which enriched his culinary expertise.
Later, Chef Giraud revamped Jade on 36 restaurant’s menu by presenting classical French cuisine with a contemporary twist. He takes pride in his food being more classical French, where he likes to take traditional recipes and add new twists and dimensions. This was followed by his appointment as Executive Chef in the pre-opening of the Shangri-la in Istanbul. After a year and a half and a lot of souvenirs, he has returned to his homeland, France were he has taken over the position as Executive Chef for the beautiful boutique hotel Tiara Yaktsa and the opening of superb hotel Tiara Miramar Beach Hotel & Spa, both located near Cannes on the Côte d’Azur. His function as Executive Chef of the three restaurants split between both properties (one Provencal, one Beach Grill and one Fine dining), will allow him to regroup the experiences accumulated in his travels, while combining it with the best French products.

Ses spécialités : la terrine de foie gras Bacchus , le risotto crémeux aux truffes noires, le filet de bœuf de Corinthe .....

Coups de coeur : ma grand Mère et ses rognonnades d'agneau sur canapés, sa crème renversée au caramel, Ma tante Odette et ses fameux Pieds et Paquets, le lapin du dimanche a la rotissoire De Bebert, le ragout de Poulpe de Mon Pére et le Tajine de ma Maman entre autre une famille de bons vivants

Ses fournisseurs : Gilbert le maraîcher en île de France, Mr Fabre chevrier en Touraine, la coopérative basque ixturia et leurs agneau de lait, les asperges de la roque gageac, ect.....

Ses domaines : domaine de la fregate Bandol mon Pays, Fontcreuse Cassis Blanc

Ses mentors : tout au long de ma carrière j'ai rencontré de grands Chefs mais seulement trois m'ont marqués et ont fait ce que je suis devenu le premier c’était Andrew Harvey en Angleterre Grovesnor House un grand Monsieur qui ma appris l'escoffier puis de retour en France Monaco avec Mr Alain Ducasse que l'on ne présente plus et pour terminer mon Chef Mon Mentor Gilles Blandin MOF 2000 avec qui j'ai appris que rien n’était écris tout était a faire dans la joie et bonne humeur.

Le mot du chef : allez jusqu'au bout de vos rêves, vivez les pour ne pas avoir de regrets!