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Faustine Hug · Private Chef

@faustinehug

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Private Chef & Culinary Creative
French craft × Japanese sensibility
Culinary Beauty : an art of living rooted in nourishment

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📓🍣write “TOKYO” below and I’ll send you my Sushi notebook.

UNDER MY EYES
-Tokyo, The Sushi Counters
A notebook of inspirations
📓
🤍👩🏼‍🍳

I have always loved collecting things I don’t want to forget.
Images, words, places, tastes, people, little details.

This notebook, UNDER MY EYES, is a puzzle made up of everything that brings a little magic into my life.
Things that speak to me, for one reason or another.
And perhaps some of them will speak to you, too. ✨

This first issue is about my culinary immersion in Tokyo: the time I spent alongside two talented sushi chefs, the twelve sushi counters I experienced and loved, a few things I learned, and some of my favourite addresses in Tokyo. 🍣👩🏼‍🍳

#sushitokyo #tokyo #omakase #japan faustinehug taken in Tokyo, Japan by @faustinehug

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2 months ago

This August marks eighteen years since I first stepped into a kitchen.
👩🏼‍🍳
Eighteen years ago, I walked through the doors of Ferrandi in Paris. I was 17, fresh out of Lycée Fénelon with a literary baccalaureate, and I knew very little about the culinary world.

Back then, cooking didn’t have the glamour it has today. I had never eaten in a Michelin-starred restaurant. I simply knew that I loved to cook, very simply, but with care.

Along with writing, cooking was one of the things I loved most. Two worlds where you can create something from almost nothing. In words, as in ingredients, I could already sense something infinite: stories to tell, emotions to create, things to transform. A world full of possibilities.

Three years of intensive training at Ferrandi laid the foundations. Then came the Michelin-starred kitchens with talented French chefs; E. Frechon, Vigato, Roure, Blanc. 🤍

Those kitchens taught me much more than technique. They taught me taste, balance, precision, discipline, endurance and humility. You repeat the same gesture until it becomes right, only to understand that you may spend your entire life trying to master it a little more.

At 24, I went back to university for a Master’s degree in Culinary Geography at the Sorbonne. I wanted to understand food differently. I missed studying, writing and learning from another perspective.
Two years later, I missed cooking more than I could have imagined. Somehow, I became a private chef. I was 26.

Saint-Tropez, Beaulieu-sur-Mer, Monaco, moved to london and stayed six years. And throughout those years, travelling with my clients between New York, Miami, the Hamptons, Hawaii, Saint-Barts.
Twelve years as a private chef.

Then Japan opened another chapter. Almost 4 months of culinary immersion around sushi chefs , bringing me even closer to what has always touched me most: the beauty of detail and that particular kind of perfection that can somehow remain youthful, innocent and full of promise. 🤍

Eighteen years later, despite everything I have seen, learned and experienced along the way, I still somehow feel like I am only at the beginning.🤍🙌🏻

#chef #privatechef #gastronomy taken in Paris, France by @faustinehug

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2 months ago

Kyoto - December 2025 Archives

🍁🍂Of all my travels, nothing has touched me quite like Kyoto in early December 2025.
It was my third time there, but I had never experienced the city quite this way. The beauty of nature, the autumn colors, the soft light, the calm, crisp cold but soft in a way… everything felt like poetry. Will never forget those days.

Kyoto is a city that needs time, and above all, a careful planning. There are so many extraordinary temples, beautiful little streets, traditional crafts, beautiful shops, cute coffee shops, great food stores and wonderful restaurants (maybe not for fish and seafood 🤭)
Kyoto is a city to slow down, to walk for hours and, to enjoy the smallest details and the dreamy Nature.🍁✨🍂

Here are some of my favorites places to visit :

🍁Temples & Walks

• Anraku-ji
• Eikando
• Ginkaku-ji
• Nanzen-ji
• Kaisan-do
• Kiyomizu-dera
• Gio-ji

🍂Arashiyama : A Must!

• Yusai-tei Gallery (book in advance)
• Tenryu-ji
• Jojakko-ji
• Sai no Kawara
• Otagi Nenbutsu-ji
• Seiryo-ji
• Enrian & Hokyo-in

🍁Where I Stayed

• Maana Kiyomizu
• Gion Misen Furumonzen
• Asai Kyoto Shijo

🍂Experiences

• Kintsugi workshop at POJ Studio
• Create your own amulet at Kennin-ji
• Tea ceremony at Ryōsoku-in (book in advance)
• Pick up beautiful sashimi from a depachika (Japanese department store food hall)

🍂Shops

• ONN Kyoto
• Rikka Not
• Kyo Amahare
• Kawataki Kyoto
• Mumokuteki Goods & Wears
• Here Kyoto
• Baikōan Tea
• Wakabaya
• Marcourt Kyoto taken in Kyoto, Japan by @faustinehug

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6 days ago

People often ask me what I eat every day as a chef. My answer has been the same for years. 🥬🥑🫐🍉🍎🐟
👩🏼‍🍳
There are two Faustine: the chef, immersed in the creative rhythm of her work, and the woman at home, choosing what she wants to eat and how she wants to take care of herself.
As a private chef, my days can be long and demanding and the energy I carry around for my clients is as important as my work. what I eat is part of how I care for my skin and think about longevity.
🐠🩵
I’ve eaten fish and seafood almost every day for more than twenty years (almost, I said almost☺️!). I love the taste, the variety, their natural elegance and how little a beautiful product needs when its quality is impeccable. I also love how I feel long after leaving the table. Sashimi or simply lightly grilled are my two options.
I’m just extremely particular about the quality I choose 🙃

Maybe my love of the sea makes sense after all: my eyes are its colour 🩵🐠
🥰

In Paris, I my two only ones
@poissonneriechezchristophe
@poissonnerie_viot by @faustinehug

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7 days ago

Summer, the innocence of the heart and the truth of a smile.

🐟An Ode to Bonito.
Kissed by the flame and wrapped in the freshness of summer.
Elegance in gentleness, always🫶🏻

#theartofnourishment
#privatechef
#japaneseinspired
#faustinehug
#finedining by @faustinehug

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3 months ago

Sunday, in details 🤍

#chefathome #privatechef #chef #nourishing #broth by @faustinehug

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a month ago

Just back from a month in Saint-Tropez, as every summer, cooking for clients I’ve now had the joy of cooking for for twelve summers.
🫶🏻🍉
Completely forgot to take photographs.
Too absorbed in the kitchen, doing what I love🤍👩🏼‍🍳

No perfect light, no carefully composed images here.
Just a few fragments caught in between, often through a greasy lens 😬🤭

But sometimes, the most beautiful moments are the ones we forget to capture.

#privatechef #chef #hospitality #longevityfood taken in Saint-Tropez by @faustinehug

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2 months ago

Cooking.
Before it became my profession, it was already my life.
In a way, I simply made a métier of the way I live. 🤍

Choosing, preparing, tasting, adjusting, setting the table, these gestures come without thought now. Everyday. 🙌🏻
They are how I move through the day, how I care for myself and for others.

I love a cuisine that is light yet generous and fulfilling, that cares for the body, nourish the skin from the inside out and keep our energy magnetic and magnifique. Cooking not to impress, but cooking to care.

A cuisine whose beauty lies in the smallest details. Everyday. 🤍🫶🏻👩🏼‍🍳 taken in Paris, France by @faustinehug

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a month ago

🦀 Summer calls for freshness.

Fresh spider crab, cold dashi, cucumber and a little herb party on top to wake up everything 🤍🤍 taken in Paris, France by @faustinehug

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4 months ago

Deauville’s notes.
Timeless tenderness🤍 taken in Deauville, France by @faustinehug

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4 months ago

Freshness is not only something we taste.
It’s something the body remembers long after eating🍋🙏🏻🙌🏻

#eatwell #chef #chefnotes #summerjournal #privatechef by @faustinehug

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5 months ago

Sushi Yoshinaga
May 23, 2026 🍣

Creating sushi in France is a beautiful challenge.
Finding the right balance between the precise rhythm, techniques and variety of Japanese omakase and the reality of French fish, textures and seasonality requires sensitivity, reflection and humility.

@sushitomoparis @sushiyoshinaga carries a vibrant passion, and his determination to create something sincere, thoughtful and true, rather than simply trying to imitate, is genuinely beautiful.

It’s been two months since returning from Japan, and it felt so special to finally sit again at a sushi counter and reconnect with what I miss every single day 🫶🏻🍣

#sushiparis #omakase #sushichef #edomae #sushiexperience by @faustinehug

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5 months ago