Other jobs you might be interested in
Part of INVEST HOSPITALITY
CHEF JOËL ROBUCHON
Legendary French Chef Joël Robuchon holds 32 Michelin stars—more than any chef in the world—and operates fine dining restaurants across the globe. He has been awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine; was titled "Chef of the Century" by the guide Gault Millau; and has mentored a generation of renowned chefs including Eric Ripert and Gordon Ramsay.
ABOUT L’ATELIER DE JOËL ROBUCHON NEW YORK
L’ATELIER de Joël Robuchon New York is the latest incarnation of legendary Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. Currently with 12 distinct locations around the world, each restaurant feels of-its-place, staying true to the original Parisian roots, while drawing inspiration from the surrounding city and neighborhood. L’ATELIER’s name refers to a craftsman’s workshop, emphasizing Chef Joël Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.
ABOUT LE GRILL
LE GRILL de Joël Robuchon is an elegant yet approachable restaurant located in the front of L’ATELIER. The space includes an expansive bar, which serves as the focal point of the room, as well as table seating for 56. Guests can walk-in and enjoy a cocktail, or stay for a full meal from LE GRILL’s à la carte dinner menu, which is unique and independent of the menu at L’ATELIER de Joël Robuchon. LE GRILL utilizes the same exceptional quality of ingredients as L’ATELIER, offered in simpler preparations of sharing plates, salads, and composed dishes.
Executive Chef Christophe Bellanca, a longtime veteran of L’ATELIER de Joël Robuchon, oversees the all-star kitchen team, including Executive Pastry Chef Salvatore Martone, who has worked with Chef Joël Robuchon since 2005, and most recently served as the Pastry Chef at L’ATELIER de Joël Robuchon in Las Vegas; and, Head Baker Tetsuya Yamaguchi, who has worked with Chef Joël Robuchon for 20 years at his restaurants around the world. Together, they work to uphold the high standards that have earned a total of 32 Michelin stars worldwide, and execute the vision of Chef Joël Robuchon.
INVEST HOSPITALITY is a responsible boutique investment firm specializing in the acquisition, growth and development of hospitality brands and assets.