Chefs

Sébastien Lepinoy started his career as a chef back in 1990, first working at the Château de Noirieux in Briollay, then at restaurant Cayola in Sables D'Olonne. He joined the restaurant Laurent** in Paris, where he met the man who would become his "mentor": Joël Robuchon. The pair worked together for 17 years. From 2002 to 2006, he was the head chef at the Grand Café, one of the most acclaimed restaurants of Ukraine, ultimately earning the title of Ukraine's "Best Chef". he is crowned best Chef of Ukraine. Sebastien then moved to Monte Carlo, becoming The Hotel Metropole**'s head chef. Next step : Robuchon's “Cépage” in Hong Kong, where he would earn 2 michelin stars and would ranked among the 100 best restaurants in the world. 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 has been Alain Ducasse's new Executive Chef at the Dorchester. There, he channels the cuisine of his master through 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 trained at the Lycée Santos Dumont in Saint Cloud where he graduated first in his class. Followed several stints at the most prestigious establishments : the Lutetia, the Royal Monceau, the Meurice, the Hotel Scribe, to name a few. In 2003, he took the lead at the Meurice where he earned 3 michelin stars and was nominated Chef of the Yearin 2008. That same year, the Yannick Alleno restaurant Group was born. His goal ? To strenghten the influence of french cuisine - through its concepts and products - . His next venture was the Cheval Blanc in Courchevel before heading to Marrakech, Dubai, Beijing, Taipei. In 2011, he founded his own magazine, YAM before opening in 2012 his first bistrot - Terroir Parisien -, a tribute to France's terroir. In 2013, he left the Meurice after 10 years. In 2014, he took over at the Ledoyen, earning 3 michelin stars in 2015. 

Arnaud Lallement defines himself as a "son of restaurateur and child of mentors". His culinary career would not be the same if it wasn't for his family. His father, Jean-Pierre Lallement, was the former head Chef at L’Assiette Champenoise in Tinqueux, Reims. As a child, he would memorize all the 3 Michelin star restaurants. 1996 was a turning point as he started working alongside his father. In 1999, he took over the family restaurant at just 24, earning back in 2001 the michelin star his father had lost in 1994. The second star came in 2005 and the third in 2013. His signature ? A focus on products and the Marne's terroir : "with each dish, I always try to tell the story of farmer, a market gardener, a fisherman.” His cuisine is always straight forward, pure. Arnaud Lallement also loves to play with textures and temperatures, . In his own words, what matters the most is a well-balanced cooking 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 Stockholm'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. 

Born in England and raised in Canada, Thomas Allan's passion for the culinary arts led him to New York at age 19, where he began his career as a line cook at Union Square Hospitality Group's Blue Smoke in 2007. Soon after, Thomas enrolled at the International Culinary Center where he received his Grand Diplome with an emphasis on French cuisine. Following graduation, he returned to USHG joining Eleven Madison Park and trained under Daniel Humm and Abram Bissell. Through these experiences at EMP and later time spent in the kitchen of Per Se, he fell in love with the artistry, hospitality, and exacting commitment to excellence in fine dining.

While a sous chef at Eleven Madison Park, Thomas participated in the 2010 Bocuse d'Or USA competition as commis to James Kent; together, they won the USA competition and placed 10th in the world-Thomas was just 22 years old at the time. In 2012, after years of admiring the Modernist French cuisine of Chef Yannick Alleno from afar, he moved to Paris to work as his sous chef at Le Meurice. In 2014, Thomas rejoined the USH family as Chef de Cuisine at The Modern, and over the years has fontributed to its many accolades, including gaining a second Michelin star. Thomas was named Executive Chef of The Modern in February 2020.

Hailing from Briancon in the French Alps, Vulin's thirty-year career history is richly varied with stints in many restaurants, scattered throughout with frequent podium placements in gastronomic competition and receiving culinary awards. After working in Paris, Vulin moved to the famed three Michelin-starred Maison Pic in Valence as head chef. Vulin then earned two stars at Restaurant Hotel du Parc des Eaux - Vives. He then worked in Marrakech, Morroco for four years before earning two Michelin star at the Chevre d'Or in France. Vulin was appointed as Caprice Chef de Cuisine in December 2013.

Born on the French island of Ile de la Reunion, Philippe joined the culinary world at the relatively mature age of 24 before arriving in Hong Kong in 2006 to open the much acclaimed Pierre restaurant at the Mandarin Oriental where he earned 1 Michelin star. Hullett House created a position just for this young talent after he demonstrated his flair and talent at one of Hong Kong’s most esteemed establishment. He then obtained another michelin star in 2012 at the Saint Georges in Hullet House. In October 2013 he made quite the splash in Hong Kong's culinary scene with his Modern Bistro: Upper, obtaining a Michelin star in 2014. In December 2014 he continued his culinary adventure by working with 4 long time friends and rising stars of Hong Kong restaurant scene: Jeremy Evrard, Nicolas Deneux, Giancarlo Mancino, opening ON Dining in Central. ON DINING earned a michelin star in December 2015