histoire Aynel Traiteur
The story of Aynel Traiteur
histoire Aynel Traiteur
Inventiveness. Modernity.
Aynel Traiteur is primarily a collaboration between two passionate individuals, after
each pursuing their own paths:
Damien having worked with top chefs in gourmet restaurants and alongside Michelin
star chefs, and…
… Cécile as a corporate lawyer in the Paris region,
they decided to combine their skills to embark on a large-scale adventure together.
Being a married couple in real life, they were inspired by combining the letters of their two names and those of their children, Alyssia and Yann, to name their company.
This is a way for entrepreneurial parents to involve everyone in the adventure !
By combining their respective areas of expertise, they have created and been developing their company, Aynel Traiteur, for several years.
Manager and Head Chef
Composing and managing custom events.
Trained in gourmet cuisine and having gained solid experience with top catering companies in Paris and Bordeaux, I constantly seek out new trends and introduce them to my guests and friends.
A fervent defender of traditional culinary heritage, I have long been interested in the evolution of cuisine. Always on the lookout for new culinary sensations, I enjoy reinterpreting regional dishes, flirting with molecular gastronomy, and incorporating flavors from other cultures to skillfully blend traditional and modern cooking.
Having worked as a lawyer for 10 years in Parisian firms and legal groups, I brought the rigour of my first profession and the influence of my family background (working alongside my parents, who owned their own restaurant, since I was 14). This experience taught me to be attentive to the wishes and needs of clients and allowed me to build trusting relationships with them.
Associate Manager
I am at the helm and oversee project management.
From the spices of Morocco or the fragrant broths of Thailand, to New York- style street food, we love to take inspiration from our family travels. These moments of adventure and sharing consistently spark new creative impulses that allow us to broaden our range of offers, both in terms of cuisine and food presentation.
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