Two Institut Lyfe graduates awarded the title of Meilleur Ouvrier de France 2026
Published on 19 October 2026
Faire défiler la pageOur Executive Chef, Joannic Taton, has been awarded the prestigious title of Meilleur Ouvrier de France (MOF) in Pastry and Confectionery on Thursday 15 October 2026.*
Among our alumni, Samuel Victori, a 2014 graduate and Head Chef at Les Agitateurs in Nice, and Corentin Merville, a 2014 graduate and Head Charcutier-Traiteur at Arnaud Nicolas in Paris, have also earned the title of Meilleur Ouvrier de France* in their respective disciplines.
Distinctive career paths, united by the same commitment to excellence and a passion for the culinary arts.
The Meilleur Ouvrier de France title: a prestigious mark of recognition
The Meilleurs Ouvriers de France (MOF) competition is a prestigious distinction recognising professional excellence, technical mastery and craftsmanship across a wide range of professions, including culinary arts, maître d’hôtel, sommellerie, bartending, pastry and confectionery, and many more.
Organised by the Comité d’organisation des expositions du travail (COET-MOF), the competition celebrates professionals who demonstrate exceptional standards of precision and excellence in their field. The MOF title recognises women and men who embody the highest standards of their profession and contribute to passing on France’s rich tradition of craftsmanship. Achieving the title of Meilleur Ouvrier de France represents a major milestone in a professional career.
Samuel Victori, MOF Cuisine 2026*
A 2014 graduate of the Bachelor’s in International Culinary Arts Management, Samuel Victori is now co-founder and Head Chef of Les Agitateurs restaurant in Nice.
Together with his partner, Juliette Busetto, also a 2014 graduate, Samuel has developed a creative, vibrant style of cooking in which poetry, flavours and memories come together.
Les Agitateurs has held a Michelin star since 2021, as recognised by the Michelin Guide. His MOF Cuisine 2026 title recognises his expertise and professional journey.* This emblematic distinction rewards excellence in culinary execution, mastery of cooking techniques and the ability to uphold the highest standards of a demanding profession.
From the fine dining experience at Les Agitateurs to the contemporary bistro concept of Pirouette, the Asian and Mediterranean influences of Magma and the sun-drenched spirit of Cagnard, each restaurant Samuel Victori works at has its own identity, atmosphere and distinctive approach to hospitality.
Corentin Merville, MOF Charcutier-Traiteur 2026*
A 2014 graduate of the Bachelor’s in International Culinary Arts Management, Corentin Merville now works as Head Chef at Arnaud Nicolas in Paris, a renowned charcuterie house celebrated for its expertise in traditional charcuterie.
His MOF Charcutier-Traiteur 2026* title adds to a career already marked by notable achievements. In 2022, he was named France’s Best Charcutier-Traiteur Chef, and in 2014, he also won the Trophée Jean Rougié alongside Florent Boivin, a Meilleur Ouvrier de France and chef instructor at Institut Lyfe.
This latest recognition further confirms Corentin Merville’s standing in a profession where excellence depends as much on precision and discipline in every technique as it does on a passion for the ingredients and products being crafted.
The achievements of Samuel Victori and Corentin Merville highlight the diverse distinctions that careers in the culinary arts can lead to. Their respective journeys demonstrate how excellence is built over time through passion, discipline and a determination to push boundaries. Learning from recognised professionals, including Meilleurs Ouvriers de France and Michelin-starred chefs, mastering the right techniques and developing high standards from the outset of one’s training are all essential steps towards refining one’s skills and earning recognition in competitions such as this one. At Institut Lyfe, we believe that ambition is fuelled by the sharing of knowledge and experience, empowering everyone to forge their own path and strive to improve every day.
*Pending publication in the French Official Journal of the full list of recipients for the 28th session of the Un des Meilleurs Ouvriers de France examination.