Chef Didier Cuzange

Didier CuzangeChef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses.

After 2 years of college where he learned the basics of traditional French culinary cuisine, Didier got his training working in Paris’s famous restaurants such as “Maxim’s” and “Fouquet,s” on the most famous avenue in Paris, the “Champs Elysee”.

Didier, however, started exploring his true passion after becoming vegetarian and discovering the many benefits of a simple, wholesome vegetarian diet.

After his service in the French navy and a quest for adventure, Didier moved to the hills of North Carolina where he lived a happy and quiet life for over 25 years. He was involved in various regional restaurants were he fervently practiced his culinary skills to the joy of the many local and visiting customers. He first operated his own restaurant called “Frenchy’s café,” specializing in the making of crepes and various yummy vegetarian dishes.

He then moved on to become a chef at a famous local restaurant, “Lulu’s,” where he worked for 18 years. Lulu’s in Silva still carries many of Didier's innovative vegetarian dishes.

It is not until he met his wife Liliane, a renowned French macrobiotic instructor and a Doctor of Chinese medicine, that he refines his skills toward a healthy, nutritive and balanced diet that combined skills and philosophy.

A sincere interest in nutrition as well as compassion for the suffering of animals led them toward a vegan diet; Together, they founded an integrated health center in Asheville NC, helping people recover from various illnesses, teaching classes on nutrition, practical cooking skills and self-care.

Didier founded “Changing Seasons” a vegan macrobiotic café, serving lunches and catering to the Ashville area. From 2007 to 2012 he and Liliane also offered regular hands-on cooking classes and seminars both in the US and in France.

After discovering Dr. Cousens’work, Didier and Liliane moved to Patagonia to work at the TOL rejuvenation center where people come to recover their health and vibrancy through a variety of programs such as the 21 days to recover from diabetes, juice fasts or to learn about nutrition, veganic farming and live food cooking.

After working as a raw chef and managing the raw food cafe at the TOL from August 2012 until April of 2016, Didier now concentrates on writing, making videos, plant-based lifestyle coaching and teaching with his wife Doctor Liliane Papin.

Together, they blend the ancient tradition of Oriental Medicine and modern approaches of plant-based culinary techniques. Their experience in raw vegan lifestyle after years of macrobiotic studies and practice gives them a unique, flexible and broad approach to individualized needs.

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