Joël Robuchon HK

About Joël Robuchon

Best Craftsman of the year 1976

Chef of the Century 1990

Most-Awarded Michelin-Star Chefs

Mr. Joël Robuchon was born in Poitiers in 1945. He started his culinary career at the tender age of 15, and by the 1970’s, in Paris, had already gained a reputation as a highly accomplished but ‘rebel chef’, bucking the trends of commonplace nouvelle cuisine. Known for his unwavering pursuit of culinary excellence, Robuchon believed that there was no such thing as the perfect meal; one can always do better.

Having built up a long list of Michelin stars and accolades, at the age of 51, he shocked the culinary world, by announcing his retirement to allow him to spend time with his family and travel the world. During his journeys, he discovered Asia and developed a deep appreciation for Japanese culture and traditions. Several years later he returned to being a restaurateur, introducing a refreshing, accessible concept L’atelier, which housed the Japanese dining counter for European food, allowing sociable dining of the highest quality without the pomp and ceremony.

Our Team

Hong Kong

Executive Chef

Julien Tongourian

Julien Tongourian is currently the Executive Chef of Joël Robuchon Hong Kong, overseeing the renowned French restaurant L'Atelier de Joël Robuchon Hong Kong, which has been awarded three Michelin stars for 13 consecutive years, and Le Salon de Thé de Joël Robuchon Hong Kong. Additionally, he also serves as the Executive Chef of Robuchon au Dôme in Macau, located in the Grand Lisboa Hotel. This remarkable achievement has earned him the distinction of being the only chef to have two restaurants awarded three stars in the MICHELIN Guide Hong Kong and Macau 2023 and 2024.
Julien continue honoring the legacy of Mr. Joël Robuchon, he has the same spirit of cooking and the same respect to the ingredients, continue with his passion that shared by Mr. Joël Robuchon especially what he has been taught and demonstrated directly from him. His happiness comes from the satisfactory of the guests as well passing his knowledge and passion to his team.

Hong Kong

Chef de Cuisine

Fabiana Miccoli

Fabiana Miccoli is currently the Chef de Cuisine of L’Atelier de Joël Robuchon in Hong Kong.
In 2018, she worked with Chef Alléno and Chef Thierry Marx in France, then she joined the team at Atelier Étoile Joël Robuchon in France, where she worked alongside the legendary Master Chef Joël Robuchon and Chef Eric Bouchenoire.
From 2021 to 2023, Fabiana worked under renowned chef Anne-Sophie Pic in Switzerland, representing Italy at the Bocuse d'Or competition and winning the silver medal in 2023.
In 2024, Fabiana's passion for the Robuchon family has brought her back to Hong Kong.

Hong Kong

Chef Pâtissier

Teddy De Koning

Teddy De Koning is the Chef Pâtissier at L’Atelier de Joël Robuchon Hong Kong. He initially found inspiration in his mother's baking, igniting his passion for pastry. With over 14 years of experience across various global locations such as France, London, Abu Dhabi, and Macau, including two years at L'Atelier de Joël Robuchon in London and five years at Robuchon au Dôme, Chef Teddy has returned to the Robuchon family in Hong Kong. Here, he brings his expertise, passion for high creativity in desserts, and strong leadership skills to the team. His creations continue to showcase a blend of tradition and innovation, resulting in exceptional desserts.

Hong Kong

Executive Sous Chef

John Hui

John Hui currently serves as the Executive Sous Chef at L'Atelier de Joël Robuchon Hong Kong. Inspired by the culinary philosophy and spirit of the legendary “Chef of the Century” Mr. Joël Robuchon, John made a dedicated decision to join Lisboa Food & Wines Limited in 2021 to contribute to and sharpen his culinary skills.
Drawing from his extensive experience and hard work, and under the leadership of Executive Chef Julien, John quickly became an important member of L'Atelier de Joël Robuchon Hong Kong. As an integral part of the team, John continuously pushes the boundaries of culinary creativity, delighting diners with his skillful execution and meticulous attention to detail.

Hong Kong

Pastry Chef

Mabel Kwok

Mabel Kwok is currently serving as the Pastry Chef at L’Atelier de Joël Robuchon. With unwavering dedication to her craft and an insatiable passion for perfection, Mabel Kwok embarked on her journey with Lisboa Food and Wines Limited in 2013 and was later promoted to join the L’Atelier de Joël Robuchon Hong Kong team, becoming a key member of Chef Julien's team. Over the course of her remarkable career, Mabel's boundless creativity and exceptional talent have led her to conceptualize and bring to life an impressive array of visually captivating and delectable pastries.

Hong Kong

Sous Chef

Simba Ku

Chef Simba has been working in the culinary industry for over 15 years. He began his career at Robuchon Taipei, where he had the honor of working alongside Chef Yosuke Suga, one of Master Chef Joël Robuchon’s most outstanding protégés. After that, he continued his culinary journey across several three Michelin-starred restaurants, not only in Taipei but also at one of Denmark’s most renowned three-star Michelin establishments.

Eventually, Simba came to Hong Kong to rejoin the Robuchon family, bringing his expertise and passion to LE SALON DE THÉ DE JOËL ROBUCHON ELEMENTS. His philosophy in the kitchen is simple yet profound: “You must do everything with elegance, even when busy.” For him, working in Robuchon’s signature open kitchen is not only about presenting exquisite food—it is also about delivering a performance, creating a dining experience that is both refined and memorable.

Hong Kong

Director of Restaurants

Jeffrey Dong

With 17 years in luxury hospitality, Jeffrey Dong has led teams at prestigious international hotels and fine dining venues, bringing exceptional pre-opening expertise and a passion for creating memorable dining moments.

From 2016 to 2018, he was part of L’Atelier de Joël Robuchon Shanghai, contributing to its two Michelin stars and strengthening the brand’s presence in Mainland China. His return to the Joël Robuchon family in Hong Kong marks an exciting new chapter, enriched by global experience and creative vision.

Hong Kong

Restaurant Manager

Andy Tong

Andy Tong is currently the restaurant manager at L'Atelier de Joël Robuchon Hong Kong. He joined Lisboa Food & Wines Limited in 2006 and was one of the members of the opening team for L'Atelier de Joël Robuchon in Hong Kong.
Through his perseverance and commitment to excellence, Andy has played a pivotal role in the success of L'Atelier de Joël Robuchon Hong Kong. As the restaurant manager, he oversees the day-to-day operations, ensuring impeccable service, seamless coordination, and an unforgettable dining experience for guests.

Hong Kong

Restaurant Manager

Charles Chiang

Charles Chiang currently serves as the restaurant manager at L'Atelier de Joël Robuchon Hong Kong, bringing a wealth of experience from his 10 years in the Food and Beverage industry. Starting as a management trainee at the renowned Mandarin Oriental Hong Kong, he steadily advanced to the role of restaurant manager. With a solid background in managing Michelin-starred fine dining establishments, bars, and casual dining venues, he now channels his professional service expertise to ensure a memorable experience for our valued guests.

Hong Kong

Operation Manager

Keith Poon

Keith Poon has been working in the luxury hospitality industry for over 30 years. With an impressive career spanning renowned establishments such as The Peninsula, he has brought his expertise and dedication to LISBOA FOOD & WINES LIMITED (Hong Kong) for more than a decade. Throughout his journey, Keith has remained guided by his personal motto: “Never forget who you are. Don’t assume that years in the same industry mean you know everything. Approach each day with a fresh perspective.” This mindset allows him to better understand his team and connect with guests, recognising that every customer has unique needs. His humility, passion, and commitment to excellence continue to inspire those around him and shape memorable experiences for all.

Hong Kong

Group Sommelier

Henry Chang

Henry Chang is a Group Sommelier for Lisboa Food & Wines Limited. He plays a critical role in curating the wine program for multiple restaurants within the Group, using his expertise and experience to create exceptional wine experiences for guests at the group's restaurants.
Throughout his career as a sommelier, Henry has won the Sommelier of the Year award, achieved third place in the Sopexa du Sommelier competition, and has been honored twice with The Best Sommelier Hong Kong, showcasing his talent and dedication in the field of wine service.

Hong Kong

Sommelier

Elvis Lo

Elvis Lo has over 8 years of experience in the sommelier industry, having worked across Hong Kong’s local bars and restaurants. One of his motto is: when it comes to wine, hospitality always comes first. He believes that every guest is unique, with different preferences and palates, and therefore each wine-pairing experience should be thoughtfully tailor-made.
Elvis holds multiple professional certifications, including Certified Sommelier by Court of Master Sommerlier and J.S.A sake diploma by Japan Sommelier Association, etc. With our extensive wine selection, his expertise and passion ensure every guest enjoys a truly tailored wine experience.