LEAVING A CULINARY FOOTPRINT

Joël Robuchon, the chef of the century, lets us in on his insatiable appetite for growth and nurturing the next generation

Even as he grows his empire with openings in New York, Miami and Geneva, this legendary French chef is laying the groundwork for his most ambitious legacy project opening in 2019. Having just turned 73 in April, there seems to be no stopping “chef of the century”, Joël Robuchon. Long before holding the most Michelin stars under his group of restaurants, Robuchon was renowned for his rigour, professionalism and creativity in the kitchen, earning the title of Meilleur Ouvrier de France (Best Craftsmen of France) in Culinary Arts at age 31 in 1976. Singapore is one of the chef’s favourite stops, where he would visit at least three times a year to oversee the menus at three-star Joël Robuchon Restaurant and two-star L’Atelier de Joël Robuchon. Unfortunately, he has since…

You're reading a preview of

Tatler Dining Singapore (Digital) - 1 Issue, June 2018

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.