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.