Before founding Magenta, Claire spent several years working in the cultural and musical event industry in Paris.
She notably worked at Warner Music and Arte, where she developed expertise in production and project management, navigating the worlds of music, performing arts, and audiovisual media.
Alongside her cultural career, Claire has always been immersed in the world of hospitality, working in various establishments throughout her studies.
Wanting to take a new direction in her career, she ultimately decided to retrain and studied at a hospitality school in Paris.
She then gained experience in Parisian restaurants and coffee shops, refining her approach between artisanal craftsmanship and aesthetic sensibility.
With Magenta, Claire designs unique culinary experiences where gastronomy interacts with design and staging.
Her perspective, shaped by her journey through arts, music, and cuisine, gives rise to bespoke events that combine creative rigor with a keen attention to detail.
Antoine forged his culinary expertise in some of the most prestigious kitchens in the world.
He worked alongside Gordon Ramsay, where he refined his skills by mastering rigorous techniques and cultivating excellence. He then had the opportunity to collaborate with Andoni Aduriz, chef of the restaurant Mugaritz, developing an innovative approach to cuisine by blending tradition with avant-garde creativity. His journey continued with Philippe Etchebest, a renowned French chef, where he deepened his expertise in high-quality French cuisine.
His path took him from France to Australia, then Spain, enriching his cooking with Mediterranean and international influences.
Passionate about art, he also trained in photography at the École des beaux arts, bringing a unique visual dimension to his culinary creations.
Today, he combines technique and aesthetics to offer unique gastronomic experiences.
MAGENTA culinary studio