Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
The Hotel Plaza Athénée is a Brunei-owned historic luxury hotel in Paris, France. It is located at 25 Avenue Montaigne in the 8th arrondissement of Paris, near the Champs-Élysées and the Palais de Tokyo. The hotel is part of the Dorchester Collection group of international luxury hotels. The hotel has five restaurants and a bar, and it has room rates ranging from US$1,254 to US$20,000 per night for the hotel's premier suite.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. Hermé created his own brand in 1998 with Charles Znaty.
Michel Guérard is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.
François Payard is a former pastry chef at some of the world's finest restaurants, including Le Bernardin and Daniel in New York City. He was the owner of Payard Patisserie & Bistro, FP Patisserie, and FP bakery in New York City; he resigned as chief executive in 2016, and they closed after about a decade of existence in January 2018.
Troisgros is a French restaurant and hotel with a primary location in Ouches and additional affiliated restaurants in Roanne and Iguerande, in France.
Yannick Alléno is a French chef who operates the restaurants Pavillon Ledoyen and L'Abysse in Paris and Le 1947 in Courchevel. He has been awarded twelve Michelin stars in his career.
Alain Lenotre is a certified pastry chef, candy maker, and ice cream maker. He was trained as a cook at a famous 3-Star Michelin restaurant in Paris, the Grand Vefour. He was also the General Director of LENOTRE PARIS from 1972 to 1982. In addition to that, he received a Master Baker Certificate from Retail Bakers of America in July 1987.
Georges Blanc is a French chef and restaurateur, with three Michelin stars and four toques from the guide Gault et Millau.
Jean-Michel Diot is a French chef and restaurateur at Tapenade Restaurant. Chef Diot has received high recognition such as Best Chef in America and America's Finest Restaurant while holding his first French bistro creation in America, Park Bistro, and has received recognition as the Exemplary Achievement in the Culinary Art by Gault Millau.
Philippe Conticini, a French chef and pastry chef, was born 16 August 1963 in Choisy-le-Roi, Val-de-Marne.
Jean-François Piège is a French chef, two stars at the Guide Michelin.
Sadaharu Aoki is a Japanese chef patissier at the pâtisserie Sadaharu Aoki in Paris, France. He is known for using traditional Japanese ingredients and flavors in French-style pastries. His style is defined as a combination of minimalistic aesthetics with rigorous French techniques. He is also related to Japanese anime producer and voice actress Samantha Inoue Harte, and also known as a food consultant for Yumeiro Pâtissière manga, as claimed by the series author Natsumi Matsumoto.
Christophe Michalak is a French Master Pâtissier, author and television presenter.
Jean Sulpice is a French chef from Aix-les-Bains. He is best known for being the youngest French chef to ever receive a Michelin Star, at the age of 26. His first restaurant was called Restaurant de Jean Sulpice and was located in Val Thorens in the French Alps.
Le Meilleur Pâtissier is a French culinary reality show broadcast on M6 since 2012 and in Belgium on RTL-TVI1.
Claude Le Tohic is a French chef and restaurateur who earned a three Michelin star rating in Las Vegas for his work at Joël Robuchon, in the MGM Grand Hotel. In 2023, Le Tohic led Team USA to win the award of World Champion at the International Catering Cup (ICC) competition. In 2021, Le Tohic received a Michelin Star for his work at O' by Claude Le Tohic, in Union Square, San Francisco. In 2010, he was named Best Chef: Southwest by the James Beard Foundation. In 2004, Le Tohic received the peer-juried Meilleur Ouvrier de France honor. He is the Chef/Partner behind ONE65, a six-story multi-concept culinary destination in San Francisco's Union Square, which includes ONE65 Patisserie & Boutique, ONE65 Bistro & Grill, Elements at ONE65 and O’ by Claude Le Tohic.
Michel Sarran, born on 18 April 1961, in Nogaro, in Gers (France), is a chef from Toulouse whose restaurant, which bears his name, has been awarded a Michelin star since 1991, and two stars from 2003 to 2022.
Yann Couvreur is a French pastry chef. He owns several pastry stores in Paris.
