Chefs

Sébastien Lepinoy starts in 1990 with famous stared chefs: at the Château de Noirieux in Briollay, then at restaurant Cayola in Sables D'Olonne. He joins the restaurant Laurent, two stars in Paris, where he meets the man who will become his "mentor": Joël Robuchon whom he will work with for more than 17 years. From 2002 to 2006, Sébastien Lepinoy is head chef at the Grand Café, one of the most renowned restaurants of Ukraine, he is crowned best Chef of Ukraine. It then follows a new path and becomes head chef at the Hotel Metropole Monte Carlo, two Michelin stars. Then he joins the first flagship “Cépage” of Robuchon in Hong Kong, which will be quickly be voted among the 100 best restaurants in the world. The latter will get 2 Michelin stars and will be elected best restaurant in Asia. Since 2013, he has been the chef of the famous restaurant Les Amis in Singapore.

Born in Nice, southern France, Jean-Philippe Blondet has worked with Alain Ducasse for more than 12 years. After The Spoon at Sanderson in London from 2004 to 2006, where he quickly rose to Chef de Partie, Jean-Philippe joined the Alain Ducasse team at the Hotel de Paris in Monte Carlo. He was also the Sous Chef at Spoon, Hong Kong. Since 2016, he is Alain Ducasse new Executive Chef at the Dorchester. There, he interpretes the cuisine of his master with his own refined and modern style, only using the freshest and best seasonal products he can source.

Born in Puteaux, Yannick Alléno grew up in a family of barmen. He trains at the Lycée Santos Dumont in Saint Cloud where graduated first in his class. After that, he lines up prestigious institutions: the Lutetia, the Royal Monceau, the Meurice, the Hotel Scribe, to name a few. In 2003, he heads the Meurice. After obtaining his three stars, he becomes Chef of the year in 2008. The same year, he founds his restaurant group, the Yannick Alléno Group. His new goal is to spread out concepts and products signed in France and internationally in the luxury cuisine field. He also takes control of the palace Le Cheval Blanc in Courchevel. He also develop in Marrakech, Dubai, Beijing, Taipei. In 2011, he founds the magazine YAM (Yannick Alléno Magazine). In 2012, he opens the Terroir Parisien, his first Bistro, a tribute to the terroir of Ile de France, where he grew up. It is his first plain and raw location. In 2013, he leaves the Meurice after spending 10 years there. In 2014, he becomes the head of the restaurant Ledoyen, where it receives three stars in February 2015.

Arnaud Lallement defines himself as a "son of restaurateur and child of mentors". As a matter of fact, his life in the culinary world is closely linked to his family history. His father, Jean-Pierre Lallement was also a head Chef, leading L’Assiette Champenoise in Tinqueux, near Reims. As a child, he used to memorise the list of 3 Michelin star restaurants. In 1996, he starts working alongside his father. In 1999, he heads the restaurant at age 24. In 2001, he recovers the star his father had lost in 1994. His 2nd star follows in 2005, and 3rd in 2013. In the kitchen, he focuses on the products and draws on the terroir of the Marne: "With each dish, I always try to tell the story of farmer, a market gardener, a fisherman.” He is constantly looking for amazing associations. His cuisine remains straight, pure. He plays on the contrast of textures and temperatures. In his eyes, the key elements are thorough cooling and good seasoning.

Born in Aix-les-Bains and raised in a family of restaurateurs, Jean Sulpice started developing his talent with great chefs like Marc Veyrat, who he worked with for 4 years. At 26 years old, Jean received his first Michelin Star. The second followed in 2010. His cuisine is simple yet generous, combining a variety of herbs, wild plants, flowers and spices creating burst of flavour. Chef Jean celebrates nature with a healthy, inventive and authentic delicate cuisine. 

Emma Bengtsson grew up in a small town in Sweden and became interested in the culinary arts at a very young age. She enrolled in Stockhol's Hotel and Restaurant School, where she trained in every restaurant role. Her experience spans many of Sweden's acclaimed restaurants. She joined the Aquavit team as Executive Pastry Chef in 2010, and quickly became known for her creative interpretations of classic Scandinavian desserts. Her style was reflective of the region's penchant for local products, progressive techniques and continuing traditions. She was offered the role of Executive Chef in sprinf 2014. She has ever since injected the critically acclaimed meny with her personal style and experience. In October, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the US to run a two-star kitchen and the first ever Swedish female chef to do so. 

Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association. Earlier in his career, Abram worked in the kitchens of Post Ranch Inn’s Sierra Mar Restaurant in Big Sur, and L’Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont, and grew up in a small fishing community in the Florida Keys.