Luc Salsedo
Niçois by birth, Luc Salsedo trained for more than 20 years in gastronomic restaurants alongside some of the greatest chefs (Christian Plumail, Arnaud Poëtte, Franck Cerrutti). An experience that prompted him in 2004 to open his own restaurant in Nice. His creative spirit led him one day to experiment with some leftover socca.
Socca Chips ® were born! After hundreds of trials and hours of work, the right recipe was finally found in 2014, the date Socca Chips® were first marketed. Socca chips, made from 100% natural ingredients and, to top it all, gluten free! The enthusiasm for Socca Chips® gave the chef new ideas.
In 2019, after two years of reflection, he launched a new product, SoccApéro®, to allow everyone to make socca at home. In the meantime, the Chef had created garlic and rosemary flavours for Socca Chips®, as well as an organic range for each of his two flagship products.
But the story doesn’t end there. On the contrary, it is only just beginning!
1989 – 2003
👉 Formation auprès de grands Chefs français (Christian Plumail, Arnaud Poëtte, Franck Cerrutti…) 👨🏻🍳.
2013
👉 Premiers essais de chips avec des restes de , made from : « rien ne se perd, tout se transforme ».
2015
👉 Vente du restaurant, création de l’usine de production Socca Chips® et commercialisation à grande échelle 🏭.
2004
👉 Ouverture de son restaurant à Nice 🍽.
2014
👉 Premiers tests auprès des clients du restaurant 😋. Première commercialisation des chips sur le 06.
2019
👉 Lancement de SoccApéro® ⚡️
1989 – 2003
👉 Formation auprès de grands Chefs français (Christian Plumail, Arnaud Poëtte, Franck Cerrutti…) 👨🏻🍳.
2004
👉 Ouverture de son restaurant à Nice 🍽.
2013
👉 Premiers essais de chips avec des restes de Socca : « rien ne se perd, tous se transforme ».
2014
👉 Premiers tests auprès des clients du restaurant 😋. Première commercialisation des chips sur le 06.
2015
👉 Vente du restaurant, création de l’usine de production Socca Chips® et commercialisation à grande échelle 🏭.
2019
👉 Lancement de SoccApéro® ⚡️