When Mathieu Chartron arrived in Las Vegas seven years ago, he was a fresh-faced sous chef from Guy Savoy’s Paris restaurant, eager to learn English. Now, after helming Restaurant Guy Savoy in Caesars Palace as executive chef for the past four and a half years, he’s ready for another move.
At the end of this year, Chartron plans to return to France to work at his parents’ business, Hotel Restaurant Chartron, a one-Michelin-star destination in a quaint village 90 minutes south of Lyon. Saint-Donat-sur-l’Herbasse is a small town of about 4,000 residents that is the epitome of French countryside, smack dab in one of the best wine-producing regions in the country. There, he’ll take over the kitchen to help his parents ease into “pre-retirement,” while his father focuses on their truffle farm. A successor has yet to be announced.
“It will be a big change,” Chartron says. “It will be hard for me to leave. Seven years is a quarter of my life that I spent in Las Vegas. I’ll leave with unforgettable souvenirs and experience—it’s what I came for. Besides the working experience, I’m leaving with [a new] language, as well. It opened many windows.”