Born in Paris in 1983, Clément grew up in Lyon, the gastronomic capital of France. At 15, he studied to become a chef at Thonon-Les-Bains and his first job was Commis Chef at PIC (a 3-star Michelin restaurant) in Valence. Returning to Lyon, he became inspired by the Bouchon Lyonnais tradition – a more simple and cultural cuisine and he joined chef Frédéric Côte (former Executive Chef of Daniel Boulud) at Le Caro de Lyon.

His creativity blossomed at this luxurious brasserie before he tackled fine dining once again this time at 2-star Michelin, Nicolas Lebec. Nicolas was Clément’s most influential mentor, teaching him how to use seasonal produce, technique and ingenuity to meet Michelin star standards.

At 22, he travelled to London and took his resumé to the back door of Gordon Ramsay’s Claridge’s (a 1-star Michelin restaurant) and started from the bottom of the kitchen again. Six months later, he was promoted to Chef de Partie.

Clément then decided to move to Australia, and started work in a small French Bistro, Bistro Paris, in Neutral Bay. Here, he took on his first Head Chef position and, that same year, scored a whopping 14.5 in the Good Food Guide. Two years later, Clément had his first son. In an effort to be closer to his Australian family, he moved to Canberra.

​After six months at Sage Restaurant, he won Best Chef of the Year by the Australian Hospitality Awards, in addition to Best Restaurant of the Year by the Restaurant and Catering Awards. He remained for two years in Gorman house and then moved to Water’s Edge. Fast forward a few years, and Clément has become the sole owner and Executive Chef of the multi-award-winning restaurant, Les Bistronomes. In 2022, The Canberra Times rated Les Bistronomes an impressive 16.5/20, and the restaurant won Silver Medal for Best French Restaurant in Australia, an award given by the Restaurant and Catering Association.