A tradition since 1850, the foundation of the Family’s heritage.
In the heart of the Grand Est, to make the Alsatian territory shine through a cuisine revealing the talent of the best producers, by shaping each gesture in the capacity of artisan cook and pastry chef.
The ambition to bring to the highest level each Woman & Man who participates in sublimating the experience of the customers.
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.
Pastry chef at Maison Kieny
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.
