CHRISTOPHE PRUD'HOMME

PORTRAIT

French Chef with over 36 years of international experience in France, London, Dublin, Egypt and the United Arab Emirates. Chef Christophe was born in Normandy and grew up on a family farm where he developed his respect for produce, seasons, and traditional cuisine.

ÉRIC BOUCHENOIRE

PORTRAIT

Named Meilleur Ouvrier de France in 2000 and an iconic figure in French haute cuisine. He was Joël Robuchon's long-standing right-hand man for over 30 years, contributing to the international renown of his establishments worldwide. He embodies a cuisine of excellence, guided by rigor, precision, and respect for the product.

NABIL BARINA

PORTRAIT

World Pastry Champion and renowned culinary creator. Trained at emblematic establishments such as Ladurée, Fauchon, and Pierre Hermé, he has built a career of excellence spanning luxury hospitality and the international scene. He develops an artistic and contemporary vision of pastry and embodies a new generation of chefs, at the intersection of creation, design, and experience.

BERNARD ANQUETIL

PORTRAIT

A French chef who has lived in Japan for over 40 years. An ambassador for the Confrérie du Sabre d’Or since 1983 and an Officier de l’Ordre du Mérite Agricole, he has left his mark on the Japanese culinary scene as a professor at the Hattori Nutrition College and former Executive Chef of Le Cordon Bleu Japan. Throughout his career, he embodies the excellence and transmission of French gastronomy internationally.

ALEXANDRE SEINCE

PORTRAIT

French private chef based in Los Angeles, with over 22 years of experience in luxury hospitality. He designs bespoke culinary experiences across the United States, Europe, and Asia.Former Executive Kitchen Chef and Operations Director at Ladurée US, he combines excellence, precision, and an eye for detail.Throughout his career, he embodies contemporary, elegant cuisine focused on the customer experience.

NICOLAS BOTOMISY

PORTRAIT

French pastry chef with an international background. Trained in Michelin-starred establishments such as the Relais de la Poste, the Waterside Inn, and the George V, he developed expertise in luxury hotel pastry before expanding internationally, between Tokyo and New York with École Valrhona. Now a consultant, he embodies a demanding, contemporary pastry style focused on knowledge transfer.

ROMAIN DUFOUR

PORTRAIT

French master baker based in Chicago, with over 20 years of experience. Trained in Paris and having worked at the Plaza Athénée, he has developed international expertise across Europe, the Middle East, and the United States. A renowned consultant and trainer, he now supports professionals with an approach combining precision, knowledge transfer, and excellence.

NIKOLAOS XAKOUSTOS

PORTRAIT

Executive Chef at Bab Al Shams Desert Resort & Spa, Dubai, with over 20 years of international experience, Nikolaos Xakoustos has worked in prestigious establishments such as the One&Only Kea Island in Greece. He develops a cuisine inspired by his Mediterranean roots, blending authenticity with contemporary techniques, to deliver high-end culinary concepts. He supports international projects by combining high standards, creativity, and performance.