President : François Pasteau
François Pasteau is a chef. A graduate of the Ferrandi-Paris school, the renowned French school of gastronomy, in 1980 he first worked in the United States for four years. Back in France, he worked alongside great names of French cuisine including Joël Robuchon, Henri Faugeron and Michel Kerever before opening its own establishment in 1995 in Paris : Epi Dupin.
Engaged for many years in preserving marine resources, he was awarded the Seafood Champion prize in 2012. He also received the title of Master Restaurateur in 2014, rewarding his expertise and commitment to work mainly raw and fresh products. President of the Alumni Association of the Ferrandi-Paris school, he communicates on issues related to the preservation of marine resources to the young generations of chefs. The Epi Dupin Chef pursues this commitment with great coherence within his establishment : local products, menus with low CO2 footprint, collection of biowaste ... He sensitizes his colleagues on a daily basis but also his suppliers and customers on the impact of our eating habits on the environment and on our health.
Secretary : Christian Decugis
Grandson of an artisanal fisherman, Christian Decugis practices this activity since 1980 at Saint-Raphaël (France). He uses nets, offshore long-lines or fishing traps.
He is member of the Prud’homie de Saint-Raphaël for over 30 years, and has also been Chairman of the Local Committee of Fisheries of the Var region from 2009 to 2012.
Christian is one of the founding members of Medarnet, a Mediterranean platform for artisanal fishermen.
Treasurer : Michel Mouisel
Michel is in charge of International Relations at FERRANDI Paris, French gastronomy school.