Raymond Cornelissens is chef at restaurant Le Vauban. After finishing hotel school in the Netherlands where he was born, he started his culinary career at the Intercontinental in Luxembourg. After this, he joined the Château d'Esclimont in Saint Symphorien le Château for the next 2 years. His travels then took him to the Côte d'Azur, to restaurant La Terrasse in Hotel Juana. In April 2006 Raymond decided it was time for his own establishment. He opened the doors of restaurant Le Vauban in Antibes, where he delights his diners with classic dishes with an inventive twist.