In 1991, he started working as a chef assistant for ten months at the Palais de l'Élysée during his military service. He worked notably with Bernard Vaussion, sous-chef at that time. After having worked with famous other chefs for several years, he became the chef of the restaurant Les Ambassadeurs at the Hôtel de Crillon in Paris, not hesitating on mixing the codes of the palace with popular cuisine. In 2009, he started a new project and created with his colleague Thierry Costes a place with a unique personality in Paris. The domain of Thoumieux is declined in different places : the Brasserie Thoumieux, the restaurant Jean-François Piège and the Hôtel Thoumieux. In February 2011, Jean-François Piège received directly two Michelin stars for his restaurant. His colleagues named him a few months later chef of the year after a secret vote organised by the special magazine Le Chef among 6,000 professionals. in 2014 he decides to go totally independently and opens Clover with his wife Elodie. Clover, the first of their restaurants, tucked away in the heart of Saint Germain des Près, offers a spontaneous and instinctive cuisine suited to the style of the intimate room where kitchen and restaurant become one. A year later the couple open the his gastronomic establishment. Situated two steps away from the Gold Triangle on Paris it is a laboratory of careful thought and haute cuisine where the Chef pushes the limits, discovers new boundaries of culinary art acquired through his many years of experience. The restaurant with Its famous black and white fragmented glass ceiling is awarded two stars by the Guide Michelin in February 2016. At the same Jean-François Piège opens in the centre of Paris another signature restaurant the . Grilled or roasted on charcoal embers the incredible and luscious ingredients are revealed by the perfect mastering of the flames. A few doors down in the same area Jean-François Piège and his wife make another one of dreams come true by taking over the and with this restaurant in their own going back in time to the values of the traditional French bourgeois cuisine. And finally in the ever evolution of the Chef's cuisine at the beginning of 2018 Clover become with a special focus on vegetables. A return to his roots, like a fundamental value of beyond the demonstration fore and foremost is the transmission of sharing pleasure and happiness.
Television
He shares his knowledge and his passion through his books and as a guest in various television programs such as Un dîner presque parfait and 100% mag on M6. Since 2010, he is a member of the jury in the French version of Top Chef on the same channel.
Honours
2001 : 3 Michelin stars for the restaurant of the Plaza Athénée
2005 : 2 Michelin stars for the restaurant Les Ambassadeurs
2005 : Chef of the year by the guide Pudlo for the restaurant Les Ambassadeurs
2005 : Chef of the year by the guide Champérard for the restaurant Les Ambassadeurs
2007 : Chef of the year by the guide Gault et Millau for the restaurant Les Ambassadeurs
