Our culinary talents



Laurent André, Executive Chef of Le Royal Monceau – Raffles Paris

“Behind a vegetable, a good piece of meat, a lovely fish, is a culture, a breeder, a farmer, a fisherman—a story. Good cuisine, authentic cuisine, comes from them.”

Born in the Jura region, Laurent André won his spurs with Alain Chapel in Mionnay. In 1992, he joined Alain Ducasse. This was the start of an international culinary adventure. The chef spent the following years honing his cooking skills, to best fulfil the needs and desires of an international, jet-setting clientele.

In 2009, the man who had spent nearly ten years away from his home country and who had so much enjoyed learning all the intricacies of his profession, was looking for a new challenge: an extraordinary project that would make it possible both to return to his roots – the excellence of the Art of French cuisine – and demonstrate the wide range of expertise he had acquired overseas. And this dream of an extraordinary project became reality with the rebirth of the Royal Monceau – Raffles Paris. The renaissance of one of the finest luxury hotels in Paris made it necessary to conceive a very different cuisine offering from what other prestige establishments were fielding in Paris.

That offering could not be confined to Michelin-starred haute gastronomie or a multi-specialised approach, however high the quality was. Laurent André was just the perfect Chef to tackle this challenge!

Read his complete biography

Nobu site

Nobu Matsuhisa, Master of culinary innovation

Nobuyuki Matsuhisa, more commonly known as “Nobu”, is part of the very select circle of the most charismatic chefs on the international scene. He is known for his unique style and original flair, combining Japanese gastronomic codes with exotic flavours and techniques gleaned from his time in Latin America. Nobu grew up in Japan.

At the end of his apprenticeship, he was offered a professional position in Peru in 1973. The 24-year old Nobu grabbed his chance and took off for Lima to open his first restaurant. This South American experience would forever influence his creativity. Unable to find all the ingredients necessary for some typical Japanese dishes, he was forced to improvise recipes using local products. In so doing he discovered new textures, original seasonings, unknown spices, tried new marinade techniques. These new sources of inspiration, coupled with a devouring passion for fish in all its many forms, would help forge the artist of cosmopolitan Japanese cuisine that he is today.

After 10 years of travelling through Peru, Argentina and Alaska, Nobu set up shop in Los Angeles, opening his own ‘Matsuhisa’ restaurant in Beverly Hills in 1987. Thanks to his unique culinary style, his cuisine soon made its mark, standing out from the pack. His restaurant became the hideaway of Hollywood stars, bringing him world-wide acclaim. Riding on this success, Nobu continued to expand, progressively setting up restaurants on five continents. Today, he owns 39 restaurants. Matsuhisa Paris is his sixth Matsuhisa fine dining establishment (after Beverly Hills, Aspen, Athens, Mykonos and Munich).



Hideki Endo, Executive Chef at Matsuhisa Paris

Born on Hokkaido Island, Japan, Hideki Endo was immersed in the hospitality business from an extremely young age. With his father a chef and his family running a hotel, it was a natural step for Hideki to develop a passion for cooking and follow in his father’s footsteps. After learning the basics in the family business, he left to work in Sapporo, Japan training as a sushi master in the city’s top restaurants – Momotaro, Kaiseki and the Sumire Hotel – over a nine year period.

He worked as a Sous-Chef for three years at Otaru Hilton before heading to Hong Kong where he joined Nobu Matsuhisa for the opening of Hong Kong Intercontinental hotel in 2006.

Today, as Executive Chef of Matsuhisa Paris, Hideki is proud to introduce Nobu’s unparalleled art of Japanese gastronomy to France.


Roberto Rispoli, Chef of the Michelin-star Restaurant, Il Carpaccio

Roberto Rispoli was born in 1981 in Pompeii, near Naples. He discovered his lifelong passion for cooking at an early age. When he was 16, he joined a small family restaurant, where he was introduced to the rich flavor palette of his native region. At 17, he left Italy to gain some valuable experience abroad.

His appointment at Alain Ducasse’s La Trattoria Toscana, in the exclusive Andama Hotel, was a turning point in his career. There, he started working with the very best seasonal products, with recipes reflecting the rich diversity of Italian cuisine. Very quickly, he showed the full extent of his talent and within three years, he was promoted to Sous-Chef.

In 2010, Laurent André, Executive Chef at Le Royal Monceau – Raffles Paris, invited him to join to soon-to-reopen iconic palace and breathe new life into its historical Italian restaurant, Il Carpaccio.

There, Roberto Rispoli has created a menu inspired by the family traditions of his native country, laying emphasis on conviviality, simplicity and the pleasure of sharing food. His very personal interpretation of Italian cuisine earned him a Michelin star.

Some of his must-try signature dishes include:
– Raw and cooked artichoke salad, Broad beans, Pecorino Romano and little bread with ricotta and mint
– Ravioli “Al Plin” stuffed with Burrata, Girolles, morel mushrooms, Swiss chards and star anise
– Black ink Bruschetta, lobster in lemon sauce and marinated vegetables, arugula pesto

Read his complete biography


Pierre Hermé, Pastry Chef

Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. At the end of 1996, he left Fauchon to start Pierre Hermé Paris with Charles Znaty, the company has been expanding strongly since 2010 on the international scene with several boutiques now located in Europe, Asia and the Middle East. The brand also operates an online boutique at www.pierreherme.com

Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures.

Some of the must-try signature creations include:
– Ispahan: Rose macaron biscuit, rose petal cream, fresh raspberries and litchis
– Tiramisù: Coffee jelly, small pieces of chocolate biscuit with Fleur de Sel, Mascarpone cream
– Tarte Infiniment Vanille : Pâte sablée, white chocolate and vanilla ganache, Soft biscuit moistened with vanilla juice, Vanilla mascarpone cream (Origin Mexico, Tahiti and Madagascar)

Read his complete biography