Chef Bios

The very best of French haute cuisine, featuring the signature degustation menu, paired with wines of over 1,000 premium labels.

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Chef Joël Robuchon

Joël Robuchon
Most Decorated Michelin-Star Chef

Conferred Chef of the Century by the Gault Millau guide in 1990, Joël Robuchon is the world’s most decorated chef and a legend in the culinary world.

Internationally acclaimed for his French haute cuisine, legendary chef/restaurateur Joël Robuchon has achieved countless monumental milestones that many can only dream of. He was the youngest chef ever at 38 years old to receive three Michelin stars for his first restaurant Jamin and being crowned Chef of the Century by the prestigious Guide Gault Millau has made him a culinary icon.

At the tender age of 15, he cultivated his skills and aspirations through apprenticeships with the top chefs in the country. After a decade’s dedicated training, Robuchon won the coveted Meilleur Ouvrier de France, the country’s highest distinction that recognises the best craftsman.

At the peak of his career at age 50, Robuchon announced his retirement but the hiatus was short-lived. In 1994, he opened Joël Robuchon in Paris. Publications, cookbooks, the development of a product line and television appearances followed. In 2001, Joel Robuchon entered Asia with the opening of Robuchon à Galera in Macau. His innovative L’Atelier dining concept in Tokyo and then Paris opened two years later. The Robuchon name has since made its mark in more than 10 cities with 26 restaurants, pastry boutiques and bars.

Kim Joinié-Maurin - Joël Robuchon Restaurant

Kim Joinié-Maurin
Chef de Cuisine
(Joël Robuchon Restaurant)

Born and raised in Southwest of France, Kim Joinié-Maurin devoted himself to the pursuit of culinary excellence at age 18, training at some of the most iconic restaurants in France. These include Au Crocodile under Chef Emile Jung and L’Arpège under Chef Alain Passard.

In 2006, he relocated to be part of the team running Joël Robuchon’s first restaurant in the US, which was eventually awarded three Michelin stars. In 2011, he joined the Joël Robuchon Restaurant in Singapore as the Sous Chef, and has been instrumental in the restaurant’s success.

In his new appointment as the restaurant’s Chef de Cuisine in 2017, he will be stepping up to lead the team to greater heights.

Chef Antonio Benites

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 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.

With a soft spot for dark chocolate due its vast origins and also growing up in South America with the best chocolates in the world, his view is “chocolate goes with everything but to find the perfect match for a successful recipe is the challenge”.

Sebastien Noyelle

Sebastien Noyelle
Director of Operations
for Joël Robuchon in Singapore

Following in the footsteps of his chef father, Noyelle began his journey in food and hospitality by working his way up in some of France’s most renowned restaurants. It was during his stint at three Michelin-starred Alain Ducasse at The Plaza Athénée that he found his true calling outside the kitchen.

Drawing from his experience as a chef, Noyelle used his knowledge of French cooking and ingredients in conversations and interactions with diners. This proved to be an ingenious way to engage diners and he quickly rose to the position of Maître D’Hôtel in 2010.

In 2011, Noyelle moved to Hong Kong to work at L’Atelier de Joël Robuchon at The Landmark Hotel as Assistant Restaurant Manager. He then became Director of Amber bar and restaurant at The Landmark Mandarin Oriental Hong Kong in 2013. During this time, he was awarded Outstanding Employee by Leading Quality Assurance in 2015 for his extraordinary commitment and dedication.

In 2016, Noyelle returns to the Robuchon family as Food & Beverage Manager at Joël Robuchon Restaurant at Resorts World Sentosa in Singapore.

Wine & Dine - Singapore
Wine & Dine - Singapore
Wine & Dine - Singapore
Michelin Guide Singapore 2016 & 2017 - Awarded with 3 Michelin stars
World Gourmet Summit  - Awards of Excellence 2016 - Culina Old World Wine List of the Year
Luxury Lifestyle Awards 2016
2016 Forbes Travel Guide Star Award (5 Stars)
Singapore Tatler - Singapore
Singapore Tatler - Singapore
Luxury Lifestyle Awards 2015
Wine & Dine - Singapore Top Restaurants 2015 - House of Stars (3 Stars)
TripAdvisor - Certificate of Excellence 2015
The Peak Selections: Gourmet & Travel presents G Restaurant Awards 2015 - Best Wine List (Western) & Award of Excellence

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