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Tomonori Danzaki
Executive Chef
(Joël Robuchon Restaurant/ L’Atelier de Joël Robuchon)
Tomonori Danzaki joined the Joël Robuchon family in 1994, as part of the pre-opening team for Le Château de Joël Robuchon (three Michelin-star rating in 2010) in Tokyo, Japan. As executive chef of Le Château de Joël Robuchon, Chef Danzaki was an austere perfectionist; exhibiting the illustrious Robuchon DNA.
Exceeding expectations, he went on to launch Joël Robuchon Restaurant in MGM Grand, Las Vegas in 2005, which has since also garnered three stars in the Guide Michelin 2010. After his seven years’ stint in Las Vegas, he returns to Asia for new inspiration.
At Resorts World Sentosa, Chef Danzaki is overseeing both Joël Robuchon restaurant and L’Atelier de Joël Robuchon, with him helming the former.
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Lorenz Hoja
Chef de Cuisine
(L’Atelier de Joël Robuchon)
German native Lorenz Hoja helms the kitchen of L’Atelier de Joël Robuchon as Chef de Cuisine. With grand ambitions, he had one of his dreams fulfilled when he met Mr.Robuchon and worked for him in the two-Michelin-star Atelier in London from September 2006 to March 2009 and later a brief stint in the French Atelier (also rated two-Michelin-star) in 2010, before arriving on our shores.
As his first foray into Asia, the adventurous chef has previously worked in several Relais & Château establishments in Europe and South Africa. Having inherited the love for cooking from his grandparents who used to teach him to fish and pick mushrooms, they stressed the importance of using fresh produce at the stoves, which has become a cornerstone of his work motto.
To build up the L’Atelier brand in RWS, one of Chef Hoja’s objectives is to introduce the Atelier concept to guests around the region and drive the message that fine dining does not always equate to stiff service.
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Antonio Benites
Pastry Chef
(Joël Robuchon Restaurant, L’Atelier de Joël Robuchon)
With more than a decade of experience in pastry, Antonio Benites is the chief pastry chef delivering decadent, luscious confectionary and desserts to both restaurants.
Originally from Peru, Chef Benites was previously executive chef at world-renowned pastry boutique Pierre Hermé in Rue Bonaparte, Paris, and was a part of the pre-opening team in Seoul to help with the launch of Pierre Hermé in Shilla Hotel. Prior to that, he was pastry chef at another famous patisserie, Ladurée Paris from November 2005 to July 2008, and was seconded to Ladurée UK to impart his skills and knowledge to new staff for a short stint.
With a soft spot for dark chocolate because of its different origins and growing up with the best chocolates in the world from South America, his view is “chocolate goes with everything but to find the perfect match for a successful recipe is the challenge”.
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Yoshihiko Tauchi
Baker Chef
(Joël Robuchon Restaurant, L’Atelier de Joël Robuchon)
Yoshihiko Tauchi is the baker chef to both restaurants, baking Mr. Robuchon’s famous bread rolls which have caught the world’s attention.
Chef Tauchi first started in 2004 as baker chef at La Boutique de Joël Robuchon in Japan and only left this position seven years later to where he is today, in Resorts World Sentosa.
Appointed by Mr. Robuchon himself for this new assignment, Chef Tauchi’s acute eye for detail and precise execution in the kitchen will see him living up to the master’s high expectations.
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