主厨 约翰·加莱
A Norman chef who worked at one of the world's greatest catering houses, won awards in England, built a cooking school, cycled across Asia — and ended up building a restaurant by hand in Hội An.
改变一切的赌注
At fifteen years old, John Gallais made a bet with his father: if he found a job in England, he would keep it. A few weeks later, he was commis chef at a hotel-restaurant in Limpley Stoke, Wiltshire — speaking almost no English. It was not supposed to be a career. It became a vocation.
法式经典 — 从贝叶到巴黎
回到诺曼底后，约翰在巴约的Lion d'Or接受培训，打下了古典法式烹饪的基础。取得CAP/BEP文凭后，他前往巴黎，加入了拥有1000间客房的凯悦协和酒店——一个对精准、速度与纪律毫不妥协的地方。
波泰勒与夏博 — 法国最负盛名的美食机构
John then joined Potel & Chabot, one of the most celebrated catering houses in the world and an institution of French gastronomy. Founded in 1820, Potel & Chabot has served royalty, heads of state and the greatest Michelin-starred events in France.
世界最伟大的厨师们 — 同桌共事
At Potel & Chabot, John worked alongside and under the influence of the most celebrated French chefs of the era — events bringing together the crème de la crème of French cuisine. The house worked with legends including:
在传奇人物让-皮埃尔·比菲（Potel & Chabot行政总厨）的指导下，约翰参与了凡尔赛宫、卢浮宫以及巴黎顶级晚宴等特殊活动——这些经历塑造了他对卓越、纪律以及在不遗漏任何细节的情况下招待数千宾客这门艺术的理解。
Cooking at this level is not about technique alone — it is about feeding a vision. Potel & Chabot taught me that every plate, even the ten-thousandth of the evening, must be perfect.
英国总厨 — 荣誉与奖项
约翰回到英国，担任威尔特郡一家美食酒吧的主厨。在他的带领下，这家餐厅成为当地最受好评的餐厅之一。
Best Pub in the South West — England
在约翰的带领下，这家美食酒吧被评为英国西南部最佳酒吧。
Vice-champion — Best Chef of the Year, Wiltshire
在威尔特郡著名的年度最佳年度厨师评选中荣获亚军。
Gordon Ramsay School Award — Finalist
Selected as a finalist for the Gordon Ramsay School Award — one of the UK's most competitive culinary distinctions.
曼谷 — 全新的味觉宇宙
出于对亚洲风味的好奇，约翰飞往曼谷，攻读泰国烹饪国家文凭。他沉浸在市场、炒锅烹饪、炭火烧烤、发酵酱料与层层叠叠的泰式香料之中，彻底改变了对平衡、辣度与香气的理解——这是任何西方烹饪学校都无法提供的感官教育。
P'tit Chef Academy — 培育下一代厨师
回到诺曼底后，约翰创办了P'tit Chef Academy——一所面向成人与儿童的烹饪学校，他在巴约和卡昂两地经营了八年。课程涵盖从经典法式技法到葡萄酒搭配、昆虫料理、日本料理以及单一食材大师班。
这所学院受到诺曼底媒体的广泛报道，约翰成为该地区烹饪教育领域的知名人物，培养了数百名学生，并以慷慨而严谨的厨师教育者身份闻名。
改变一切的旅程 — 骑车穿越亚洲
2020年1月，约翰将所需的一切装上旅行自行车，从曼谷出发。他向北骑行穿越泰国，经过用野生香草和河鱼在篝火上烹饪食物的山村进入老挝，最终进入越南。
The journey was slow by design — sleeping in villages, eating from family kitchens, learning through the road. It transformed his approach to cooking: "Cuisine is not technique. It is memory, place and people."
疫情来临时，约翰正身处会安——一座灯笼、古老商屋、河鱼与东南亚最古老烹饪传统之一交织的城市。他留了下来。
Maison Lucien — 在会安亲手建造
In Hội An, John met Vy Nguyen — a native of the city, bartender, sommelier and entrepreneur. Together, during the pandemic, they first ran a bar-restaurant. Then, in 2022, they built Maison Lucien — renovating a traditional space with reclaimed wood from old Vietnamese houses, tables inspired by Parisian brasseries, warm lighting and a kitchen that respects both French technique and Vietnamese ingredients.
The name is a tribute to John's grandfather, Lucien Gallais — a Norman charcutier from Bayeux, who lost a leg in 1968 but never lost his love of food, cycling or life.
Best Casual Restaurant Vietnam — Epicure Vietnam 2025
Maison Lucien被越南顶级美食媒体评为越南最佳休闲餐厅。
