Roots of Passion: Childhood in the Garden
.Chef Célia Stoecklin was born and raised in France, a country synonymous with culinary artistry, heritage, and deep gastronomic traditions. Yet, unlike many French chefs whose stories begin in bustling Parisian kitchens or formal culinary schools, Célia’s journey started quietly—in the serene countryside, in the garden of her grandparents’ home.
Nestled in a rural part of France, her childhood was immersed in the rhythms of nature. Her family embraced a self-sufficient lifestyle, where the seasons dictated the meals, and nothing was ever wasted. This deep-rooted connection to the earth became the cornerstone of her culinary philosophy. The soil of France, known not only for its wine grapes and truffles but also for its cultural reverence for food, offered young Célia a palette of inspiration far beyond cookbooks and recipes.
In the lush backyard garden, she learned to respect ingredients before they ever reached the kitchen. She dug up carrots with her bare hands, plucked sun-warmed tomatoes from the vine, and washed them under cold spring water. Her grandmother, a quiet yet influential figure, was the first to show her that cooking could be intuitive, emotional, and deeply personal.
Célia’s French upbringing offered her access to one of the world’s most sophisticated food cultures. But rather than pursuing grandeur, her roots always pulled her back to simplicity and authenticity. In many ways, her cooking remains a love letter to her birthplace—a celebration of French terroir, family values, and the poetic elegance of farm-to-table cuisine.
From her humble beginnings in a French village to the shining lights of fine dining, every dish Célia creates still carries a whisper of her homeland: fragrant herbs, sun-ripened produce, and the unmistakable warmth of home.
Early Apprenticeship in France: Where Technique Meets Determination
Driven by that early spark, Célia embarked on her formal culinary path at the mere age of fourteen. She began with a two-year apprenticeship at Le 7ème continent, a Michelin-starred establishment in France—a remarkable achievement for someone so young Hotel&CateringGulfhost 2024. Her training continued in earnest at the two-star Italian restaurant Il Cortile, where she further refined her foundational skills Hotel&CateringThe Best Address.
But her ambitions didn’t stop there. In Paris, she deepened her expertise under the watchful eyes of culinary legends—first at the three-Michelin-starred Guy Savoy, and then within the prestigious kitchens of the Four Seasons Hotel George V Hotel&CateringThe Best AddressHospitality Net. Each role instilled in her not only technique, but the discipline, artistry, and relentless pursuit of perfection that culinary excellence demands.
Dubai Beckons: Opening New Culinary Frontiers
With a heart full of European tradition, Célia answered the call of the Middle East. She joined the Jumeirah Group, lending her culinary passion and precision to the launch of French Riviera at Al Qasr Hotel in Dubai—one of the brand’s signature restaurants, earning honors in the inaugural UAE Gault & Millau Guide The Best AddressGulfhost 2024Hospitality Net. Within just a year of her arrival in the region, she was named among the 30 Under 30 Best Chefs in the Middle East and honored as Best Hotel Young Chef of the Year—accolades that spoke volumes about her growing impact The Best AddressGulfhost 2024.
At the Helm of Fi’lia: Leadership with Intention and Heart
In February 2023, Célia embraced a new chapter—as Executive Chef of Fi’lia at SLS Dubai Hotel & Residences, taking over from Sara Aqel. Fi’lia holds the distinction of being Dubai’s first fully female-led fine-dining restaurant—a fitting platform for Célia’s ethos of empowerment and expression Hospitality Netgaultmillauae.comHotelier Middle East.
Here, she didn’t merely step in—she elevated. Her menus simplified without sacrificing depth: ingredients became central characters; dishes were renamed with clarity and charm—think Mozzarella, Agnolotti, Osso Buco—each evoking story, memory, and heritage Hotel&Catering. She maintained the warmth of tradition while casting a bold, modern lens, framing the cuisine around three Italian archetypes—Nonna, Mamma, and Figlia—each with her unique narrative and flavor profile MICHELIN Guide.
In her words: “Food is emotional… our dishes are more than just food; they are stories waiting to be told.” This sensibility defined her work at Fi’lia, resonating deeply with diners and industry insiders alike mojeh.comMICHELIN Guide.
Recognition and Influence: Awards and Values Aligned
Under her guidance, Fi’lia earned prestigious honors, including the Michelin Guide’s Bib Gourmand and recognition as a Michelin 2025 Selected Restaurant—testament to both culinary finesse and heartfelt execution The Best AddressInstagram. As a personal accolade, Célia was awarded Pro Chef of the Year 2024, an honor that highlighted her exceptional leadership in the kitchen Instagram.
A Philosophy Rooted in Resilience and Positivity
Beyond technique, Célia’s leadership is defined by resilience, empathy, and optimism. She believes that “a smile is a curve that sets everything straight”—a mantra she lives by, both in and out of the kitchen The Best Address. Her journey hasn’t been without barriers—she candidly admits that success in the kitchen often means working twice as hard—but her calm resolve remains a guiding force MICHELIN Guide.
Looking Ahead: A Culinary Story Yet Unfinished
Célia Stoecklin is more than a chef—she is a storyteller, a trailblazer, and a bridge between tradition and innovation. From small-town gardens to Michelin-caliber kitchens, she brings honesty, intention, and heart to every plate. As she continues to inspire women in the industry and delight guests with food that speaks, her future promises even greater chapters—crafted with passion, rooted in memory, and shared with sincerity.
Célia Stoecklin: From Alsatian Roots to Michelin Glory
Born in the picturesque Alsace region of France, Célia Stoecklin’s culinary journey began far from the gleam of Michelin stars and the pressure of fine dining. It started in the quiet rhythm of rural life, among family gardens, rustic kitchens, and the fragrant air of her hometown. From a young age, she was immersed in the flavors of Alsace—a region steeped in culinary tradition, blending German heartiness with French finesse. The produce was local, the meals seasonal, and the table always full of conversation and care. It was here that Célia first learned that food could nourish more than just the body—it could create connection, evoke emotion, and tell stories.
As she grew older, her curiosity evolved into ambition. Driven by a desire to understand the deeper artistry of cuisine, she enrolled in culinary school and began working in respected kitchens. But it wasn’t just the technical precision of French cooking that captivated her—it was the opportunity to express herself, to communicate without words, and to bring comfort through craft.
Eventually, her path led her to the kitchens of Au Crocodile in Strasbourg, where she trained under rigorous classical standards. But Célia’s vision was modern, personal, and deeply tied to nature. She wanted to create a cuisine that reflected her values—sustainability, empathy, and respect for ingredients.
Opening L’Amaryllis in Annecy, France, Célia brought her culinary philosophy to life: refined dishes inspired by local terroir, infused with emotion and artistry. Her efforts were rewarded with a Michelin star, making her not just a celebrated chef, but a symbol of integrity in modern gastronomy.
Her journey—from the soil of Alsace to the summit of French fine dining—is a testament to the power of authenticity, passion, and purpose in the culinary world.