He is the owner of the restaurant Christopher Coutanceau, three Michelin stars at La Rochelle.

Without warning his parents, he registered at the Lycée hôtelier de La Rochelle where he followed his training course as a competitor, regularly participating at cooking contestants.

After his professional graduation, he worked again with Michel Guérard and then at El Bulli with Ferran Adria, at Le Grand Véfour with Guy Martin and at the Restaurant Laurent in Paris, where Joël Robuchon is the advising chef.

He followed a training course in pastry at the Lenôtre school[7] and with Pierre Hermé with the advice of his father who considers that "a real chef, to be at the top level, must be butcher, baker, pastry chef, caterer".

In 2001, he came back to La Rochelle and opened at age 22 the restaurant Le Vieux Port that he owned for three years, until his father asked him to come back to the family restaurant to work with him.