After more than three decades connected to Ibiza, French chef Philippe Ingremeau is preparing to retire from professional cooking this November, bringing to a close a career that has taken him from Bordeaux and London to some of Ibiza's best-known kitchens.

Ingremeau, who was born in Bordeaux in 1961, first visited Ibiza in 1994. What began as a holiday eventually became a permanent move, with the chef settling on the island in December 1995.

His final working day is set for November 26, when he turns 65.

From Bordeaux to the Kitchen

Ingremeau grew up in Bordeaux and initially considered several different paths before choosing hospitality.

He began his professional training as an apprentice with a glass craftsman, but his interest soon turned towards cooking and pastry. He then joined the Saint James restaurant in Bordeaux, combining work in the kitchen with several days of culinary school each week.

After completing his training, he continued working in Bordeaux before taking opportunities abroad.

His career later brought him to Germany and London, as well as a short period working in Calpe. He also spent a season in Corsica before making Ibiza his home.

Arriving in Ibiza

Ingremeau's first visit to Ibiza came in 1994, after a friend encouraged him to discover the island.

He returned permanently the following year, arriving in December 1995 with plans to open a business with his friend. The project never materialised, but Ingremeau decided to stay.

His first job on the island was at Sausalito in Ibiza port, where he worked during the 1996 season.

He later worked at Café Sidney and the Vaticano in Sant Antoni before joining Nassau.

A Long Career at Nassau

Ingremeau became closely associated with Nassau, developing a career that eventually saw him take on the role of executive chef of Nassau Group.

Over the years, he witnessed major changes both within the business and across Ibiza's hospitality industry.

He has described Nassau's early days as a much smaller operation, recalling a venue that was once little more than a beach chiringuito built largely from pallets.

The business changed significantly after new ownership took over in the late 2000s, reflecting broader changes in Ibiza's tourism and restaurant scene.

Watching Ibiza Change

After arriving in the 1990s, Ingremeau experienced Ibiza before social media, mass digital travel and the transformation of the island's hospitality market.

He has spoken about the shift from a tourism model based more heavily on local relationships and word of mouth towards an increasingly international customer base.

He has also observed changes in what diners expect, from a stronger emphasis on local products and fresh fish in earlier years to greater attention to presentation, service and the overall dining experience.

Passing on Experience

During his years at Nassau, Ingremeau worked alongside and trained numerous chefs who later developed their own careers.

Among those he has highlighted are Paco Budia, Marc Quesada, Damián Martínez and Sébastien Janton, as well as other chefs who have gone on to work across Ibiza and elsewhere.

His approach has consistently focused on the importance of passion, patience and learning from different culinary cultures.

A Final Season

The 2026 season marks the end of Ingremeau's professional kitchen career.

After November 26, he plans to leave professional cooking behind and spend more time in France with his partner Pascale, with whom he reconnected years after their earlier relationship.

The couple bought a house in France several years ago, where he plans to work in the garden and take on projects around the property.

He has made clear, however, that retirement will not mean leaving Ibiza completely.

Staying Connected to Ibiza

Ingremeau's daughter, Abril, lives in Ibiza, and he says the island will remain an important part of his life.

After arriving more than 30 years ago, he has built personal and professional relationships that he does not intend to abandon.

His connection to Ibiza began with a holiday, developed into a career and ultimately became a major part of his life.

A Career Built Around Travel

The idea of travel has been central to Ingremeau's career from the beginning.

His experience across France, Germany, the United Kingdom, Corsica and Spain allowed him to work in different kitchens, learn from different cultures and develop a professional path that eventually brought him to Ibiza.

It is a journey he has summed up through the role his profession played in allowing him to move, travel and experience life in different places.

Looking Ahead

As his final months in professional kitchens approach, Ingremeau is preparing for a slower chapter centred on family, nature, gardening and life in France.

He will leave behind more than three decades connected to Ibiza's hospitality industry, including many years at Nassau Group and a career spanning several generations of the island's changing culinary scene.

For Ingremeau, retirement represents not an end to his relationship with Ibiza, but the beginning of a different way of staying connected to the island that became his home.