Executive Chef Geoffrey Lechantoux spent his formative years immersed in French culinary excellence, his father was the Executive Chef at Baladin Saint Louis in Versailles. His passion towards French cuisine was further strengthened when he began working closely with some of the worlds most respected master chefs. Along with his experience cooking hand in hand with some of the best in the field his training includes a memorable stint at Alain Ducasse’s three Michelin-star Le Louis XV at the Hotel de Paris in Monaco.
During his star-studded career, the young chef has also graced the kitchens of the Michelin-star Jules Verne restaurant at the Eiffel Tower, the two-Michelin-star Hotel Plaza Athénée in Paris, Trianon Palace in Versailles and Alain Ducasse’s upscale French bistro, Benoit, in New York City.
After opening multiple locations for an international restaurant group Lechantoux decided he was ready to make his mark on New York City. As a reflection of his training, his style of cooking is rooted in the French classics but with a delicate, contemporary touch.