Witz started his career in the 80s as a Commis Chef in Paul Bocuse’s restaurant in Lyon. Shortly after his time there, he pursued work at Pré Catelan in Paris before becoming a founding member of the Louis XV – Alain Ducasse à l’Hôtel de Paris in 1987. He spent three years getting to know and eventually falling in love with this intricate yet essential cuisine.

He continued his apprenticeship at the Résidence de La Pinède in Saint-Tropez, and then in Lucien Barrière’s Restaurant in Menton before returning to the Louis XV – Alain Ducasse à l’Hôtel de Paris from 1993 to 1995.

After spending a year as a Sous-chef in Vallon de Valrugues in Saint-Rémy de Provence, Alain Ducasse appointed Witz as Chef at the Bastide de Moustiers in 1996, where he stayed for the next four years.

For the reopening of the Hostellerie de l’Abbaye de la Celle in 1999, Witz, the heart and soul of the restaurant, used his skilled technique to bring in a unique sunny styled cuisine.
The restaurant was rewarded with a Michelin star in 2006 and has held the title since.

Chef Witz joined the Hotel Hermitage Monte-Carlo, and its Michelin-starred restaurant Le Vistamar, in 2016.