Lucas began work at the age of 17 in two of Bordeaux’s classic restaurants, Oiseau Bleu & Chapon Fin, before broadening his experience. At the Domain Mechtildshausen in Germany, he discovered local, sustainable, organic farming. These principles guide his approach to sourcing ingredients today.
After the kitchen and the dining room, Lucas entered the world of mixology at the legendary Lutétia and La Closerie des Lilas in Paris, and then at the Grand Hotel in Bordeaux. Over the next three years, he worked at Curio Parlor, Ballroom, Expérimental Paris then the London ECC. The Sherry Butt was his last stop before returning to Southwest France for the opening of Symbiose. He foresees an evolution in the company embracing various new concepts. Always placing flavour and authenticity first, he imagines establishments that are almost self-sufficient, using basic ingredients that they have grown themselves, complemented by local producers.