Philip Chronopoulos, an energetic and inventive 33-year-old chef originally from Greece, had a successful career at several prestigious restaurants before taking the reins at the Palais-Royal le Restaurant.
While completing his training at École Paul Bocuse in Lyon, he began working in fine cuisine when L’Atelier Robuchon opened in London in 2006. The next year, Paris, his favorite city, called him and he joined Alain Passard’s team at L’Arpège, where he discovered his love for ingredients.
This experience is a true revelation for him. He discovered the secrets of a creative concept of cuisine where all the focus is on the ingredients. His unforgettable journeys, which were accompanied by three Michelin stars, offered him a new vision of food. He then joined Joël Robuchon’s team once again in the laboratories that design and develop all the dishes in the group’s various restaurants and took part in the launch of L’Atelier Robuchon Étoile