Internationally acclaimed for his French haute cuisine, legendary chef/restaurateur Joël Robuchon has achieved countless monumental milestones that many can only dream of. He was the youngest chef ever at 38 years of age to receive three Michelin stars for his first restaurant Jamin and being titled “Chef of the Century” by the prestigious Guide Gault Millau has made him a culinary icon.
At the tender age of 15, he cultivated his skills and aspirations through apprenticeships with the top chefs in the country. After a decade’s dedicated training, Robuchon won the coveted Meilleur Ouvrier de France, the country’s highest distinction which recognises the best craftsman.
At the peak of his career at age 50, Robuchon announced his retirement, but the hiatus was short-lived. In 1994, he opened Joël Robuchon in Paris. Publications, cookbooks, the development of a product line and television appearances followed. In 2001, Joel Robuchon entered Asia with the opening of Robuchon à Galera in Macau Asia. His innovative L’Atelier dining concept in Tokyo and then Paris opened two years later. The Robuchon name has since made its mark in more than 10 cities with 26 restaurants, pastry boutiques and bars.
