Culinary Team

Thomas Keller

Thomas Keller’s name is synonymous with quality and high standards. The chef and proprietor has established a collection of restaurants that sets a new paradigm within the hospitality profession. 

He is first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide—for The French Laundry and Per Se—in addition to being awarded one star for The Surf Club Restaurant, becoming the most honored American chef by Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. 

Chef Keller has earned countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards and Michelin Guide’s Chef Mentor Award. He holds an honorary Doctor’s in Culinary Arts from The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. With more than 1.5 million copies in circulation, he is the author of six cookbooks, including the recently released The French Laundry, Per Se.

Yannick Alléno

From an early age, Yannick Alléno was immersed in the bistro run by his parents, where he spent a large part of his time. From this bistro, he has retained the sense of sharing and conviviality, and this counter that invites dialogue. In 2008, Yannick founded the Group that bears his name and expanded internationally. 

He federates around his quaternary vision: the Yannick Alléno Group is built as a talent gas pedal that shakes up the codes of gastronomy and service to anchor itself in its time, by carrying strong commitments, and thus give its customers not only an extraordinary plate but an extraordinary experience. 

In 2014, Yannick took over the concession of the Pavillon Ledoyen in Paris and installed Alléno Paris which, only seven months after its opening, was awarded three stars in the MICHELIN Guide. Within the Pavillon Ledoyen, Yannick Alléno has designed two other restaurants: the sushi counter L’Abysse – two stars in 2020 – and the gastronomic counter Pavyllon – one star in 2020. In doing so, he has made the Pavillon Ledoyen the most starred independent establishment in the world. In 2017, his restaurant Le 1947 at Cheval Blanc Courchevel was awarded a third star in the MICHELIN Guide, a supreme and historic distinction for the chef who now holds two three-star restaurants.