Our story

Head chef and head sommelier together at the table

Wilfried and Rémi meet in 2019 at the Burgundy Paris hotel, in the 1st arrondissement of the capital.

Very quickly, a bond is formed between them around common values: they have the same vision of the profession. Both passionate about gastronomy and the discovery of new flavors and cultures, a natural understanding is established and the project of the restaurant-cellar 'LAVA' comes to life.

Wilfried Romain, Head Chef LAVA Paris
Wilfried Romain, Head Chef LAVA Paris

Wilfried

Chef

Originally from Metz, Wilfried studied hotel and restaurant management for 5 years. He has over 10 years of experience in the restaurant industry.

Wilfried has a passion for travel, which has led him to cook around the world. He has had the opportunity to work hand in hand with chefs Thierry MARX, Alan TAUDON, Guillaume GOUPIL, Rodolfo GUZMAN, and Buddha LO. He is participating in season 13 of Top Chef in 2022.

Wilfried Romain, Head Chef LAVA Paris

Wilfried

Chef

Originally from Metz, Wilfried studied hotel and restaurant management for 5 years. He has over 10 years of experience in the restaurant industry.

Wilfried has a passion for travel, which has led him to cook around the world. He has had the opportunity to work hand in hand with chefs Thierry MARX, Alan TAUDON, Guillaume GOUPIL, Rodolfo GUZMAN, and Buddha LO. He is participating in season 13 of Top Chef in 2022.

Rémi Badjoint - Chief Sommelier LAVA Paris
Rémi Badjoint - Chief Sommelier LAVA Paris

Rémi

Head sommelier

Originally from Guyana, Rémi arrived in France during adolescence to pursue his studies in catering. Following his training, he specialized in sommellerie, a passion that has always driven him.

He chose to live and work abroad in several countries for a few years. Upon returning from Latin America, Rémi decided to settle in Paris and commit himself to gastronomic star-rated catering.

Rémi Badjoint - Chief Sommelier LAVA Paris

Rémi

Head sommelier

Originally from Guyana, Rémi arrived in France during adolescence to pursue his studies in catering. Following his training, he specialized in sommellerie, a passion that has always driven him.

He chose to live and work abroad in several countries for a few years. Upon returning from Latin America, Rémi decided to settle in Paris and commit himself to gastronomic star-rated catering.