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Incubator for resident*

budding  chefs

 and

culinary experiences for

curious foodies

* residencies are 1 to 3 months with 2 or 3 chefs at the same tiime

Next residence from June 1 - July 1, 2023

What is the FTLOF Paris experience? 

OUR 6 COMMITMENTS

no waste anti gasipage peu déchet minimize what is thrown out by using all parts of the fruit or vegetable

COMMITMENT 1: NO Waste 

Apple in 36 hours:  desert without waste;  only the seeds weren't used.

 

©photo Olivier NIZET

chefs de partout dans le monde passioné militants cuisine du monde cuisine inclusive de toutes origines parcours

commitment 2: passionate chefs 

From 22 to 55 years old - without or with experience: all passionate - activist 

capaccio de bettrave du saison toujours du saison legumes fruits végéterian, créations du chef,

commitment 3: seasonal products

Beet carpaccio: apples and fennel 

©photo Olivier NIZET

japonais asiatique cuisine du monde

commitment 4: round the world without jetlag

Menus/chefs from 25  different countries covering 5 continents

©photo Olivier NIZET

Pommes de terres st jaques oeufs du saumon cheffe Adele

commitment 5: FAVOR LOCAL SOURCING

Potatoes from Nozay sur L'aube: 

chef's family farm

©photo Olivier NIZET

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©photo Olivier NIZET

©photo Olivier NIZET

Soyara FTLOF MARAIS JAN2022 TAGINE.jpg

©photo Olivier NIZET

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©photo Olivier NIZET

commitment 6: THE MORE WE CHANGE THE MORE WE STAY THE SAME 

experience, quality, price remain the same

The chefs, dishes, and flavors change every month

Discover our new monthly chefs and their menus. You will also be given priority to make your reservations, be informed of all our news and actions to favor chefs who are disadvantaged (disadvantaged) elsewhere.

Todd and Olivier WEB.jpg Les fondateurs Todd Hartwell et Olivier Nizet en 2019. Cuisine du monde chefs de partout dans le monde tous les mois les chefs changent de tous le continents

©photo Olivier NIZET

The founders 
TODD HARTWELL and OLIVIER NIZET

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A table
                                 MANIFESTO

We are AN Incubator for budding chefs and curious gastronomes, a place of experimentation, a laboratory for cultural exchanges and culinary DISCOVERY. For the Love of Food (FTLOF) was born from the desire to disrupt restaurant hierarchy and standards with only one criteriA: passion.

 
                                   Our wishes

FTLOF is an antidote to the culture of isolation currently dictated by social networks and home delivery AT times disappointing  and abusive and that we consume too often alone. We embody a responsible and borderless cuisine, inspired by the values of sharing, exchange and reciprocity, Valuing the earth and its riches by advocating local and waste-free cuisine. Defend without limit CHEFS from excluded or UNDER REPRESENTED visible minorities.

 
                                                    
 our desires

For the Love of Food is a springboard space designed to connect the reality of the culinary world with these changes and the world of catering. That FTLOF is a living concept;   that new addresses are emerging with varied and adapted offers that allow us to push our commitment to the end of its approach by offering future chefs an opportunity for several months of run their own restaurant while keeping the values of  FTLOF. 

                                               todd and olivIER

OUR PARTNERS IN THE ADVENTURE 

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©photo Olivier NIZET

Rebecca Lockwood d'Agapé 

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Lili & Clo. 

60 rue de Clery

75002 Paris 

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Rebecca Lockwood is always by our side to help us select our chefs and improve their menus.

 

Rebecca was among our first 3 women chefs in 2019, winner of the 2nd prize for the first season and resident for 3 months at the hotel La Nouvelle République in 2021. 

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