Chef Bios

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Vianney Massot - L

Vianney Massot
Chef de Cuisine
(L’Atelier de Joël Robuchon)

Vianney Massot started as an apprentice cook at Restaurant Epicure in Le Bristol Paris under Chef Eric Frechon, then joined La Table de Joël Robuchon in Paris.

He was promoted to Sous Chef at Restaurant Joël Robuchon in Bordeaux, before moving on to be Second de Cuisine at the three Michelin-starred Robuchon au Dôme in Macau.

Over this period, he has been called upon to support the openings of Joël Robuchon restaurants around the world, and has also assisted with the research and development of new recipes at Mr. Robuchon’s experimental kitchen in Paris, leading to the publication of the cookbook “Food & Life” by Mr. Joël Robuchon and Dr. Nadia Wolf in 2014.

Chef Antonio Benites - L

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 - L’Atelier de Joël Robuchon

Sebastien Noyelle
Director of Operations
for Joel 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
Michelin Guide Singapore 2016 and 2017 - Awarded with 2 Michelin stars
 Singapore Tatler - Best Restaurants 2016
 Singapore Tatler
The Peak Selections: Gourmet & Travel presents G Restaurant Awards - Award of Excellence

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