Naïn’s first stop was in the Drôme Provençale, at the Clair de la Plume, the starred restaurant in Grignan. From clerk to half chef de partie, the young man who is interested in everything begins his learning of the language of Molière and at the same time of French gastronomy.
His gluttony for learning then took him to all the regions, a true tour of France of taste and specialties, from Brittany to Vaucluse, through Burgundy and Occitania.
Each new experience is an additional pretext to feed his curiosity a little more. Seafood, butter, olive oil, wine, in his lesson book, the chapters have the taste of French lands and traditions.
When he brought his young talent to Alsace, as head pastry chef at Maison Kieny, Naïn had already understood what makes the charm of the fine houses. He likes well-ordered brigades and meticulous service, he likes the rigor imposed by the stars and also the warmth of real living spaces.
For more than a year, he immersed himself in the gastronomic Alsace of the Maison Kieny: inspired by the best of the past and turned towards the future.
Originally from Uruguay, Florencia Dupont wasn’t destined for pastry-making. Attracted first by medicine, then nutrition, she naturally turned to cooking, guided by a quest for well-being. Pastry-making soon became an obvious choice, combining rigor, precision and beauty – qualities that resonate with her sensibility.
After a first year of experience in her home country, she moved to France to learn from the best. She completed a six-month internship at the Hôtel Julien in Alsace, where she discovered the intensity of service and the importance of detail. She then joined chef Laurent Arbeit at the Auberge Saint Laurent, where she became head pastry chef. Here, she perfected her style: sober, elegant, balanced desserts.
Always striving to progress, in early 2024 she joined Maison Kieny, which was undergoing a complete transformation. Here, she works alongside chef Naïm Gamboa, with whom she shares a common vision: clear, product-focused patisserie, where every ingredient has its place and sugar never dominates. Their collaboration is fluid, nourished by exchanges on pairings, textures, herbs and seasonal fruits.
Demanding, patient and a good listener, Florencia never hesitates to rework her creations until she finds the right balance. She loves vegetal compositions and original flavors like apricot with thyme or chocolate with sesame. Her patisserie reflects a sincerity and finesse that are in line with the new identity of the house: quality, accessibility, emotion.
Discreet yet determined, Florencia embodies a new generation of pastry chefs for whom technique is a tool in the service of taste. Alongside Naïm Gamboa, she forms a duo attentive to seasonality, to the coherence of the plate, and to the emotion that a dessert can offer.
It is with his grandfather, a pastry chef, that Adrien discovered his passion for cooking. At the time of the big choices, Adrien naturally enrolled in a Hotel and Restaurant Technology Baccalaureate and continued for 2 years in a BTS.
Shy, it is during a training course at the Clos des Sens in Annecy, that he reveals himself in room.
In 2006, with his diploma in hand, he joined the Ecomusée d’Alsace in Ungersheim as a supervisor. In 2008, he joined St Hippolyte, at the foot of the Château de Haut-Koenigsbourg as a Chef de rang. In 2011, while looking to evolve, the Kieny restaurant recruits a Chef de rang.
The agreement is immediate. After his interview, the young man is hired and performs his first service a week later.
Curious and passionate, he expands his knowledge of wines every evening, after the service. In 2014, the position of Maître d’hôtel became available, and he immediately applied.
For the Kieny family, transmission is a key value. Developing the talent that makes up their team is essential. The position is entrusted to him.
