Originally from Normandy, Christophe Saintagne did his basic training at the Auberge du Vieux Logis in Conteville, working with Guillaume Louet. He then joined Philippe Groult at the Amphyclés restaurant in Paris, in 1998. After doing his national service at the presidential residence, the Elysée Palace, in 1999, he joined Alain Ducasse, first at 59 Poincaré then at the Hôtel Plaza Athénée. In 2002, he became head chef at the restaurant “Aux Lyonnais” in Paris, then in 2005 moved to the Hôtel de Crillon as assistant to Jean-François Piège. Alain Ducasse headhunted him again in 2008 to help with the supervision of his restaurants in France, Japan and the United Kingdom. At the same time, he contributed to books such as “Nature, Simple, Healthy and Good”.