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
Working alongside Mr. Robuchon for over 20 years, Julien started as a commis at Le Laurent and later became the Chef de Cuisine at L'Atelier de Robuchon Etoile. He further honed his skills at Le Meurice and Robuchon au Dôme. During the time, Julien worked closely with Mr. Robuchon, to create and develop new recipe and cookbook at Mr. Robuchon’s Secret Laboratory from time to time. Continuing Mr. Robuchon's legacy, Julien shares the same passion and respect for ingredients, finding joy in satisfying guests and passing his knowledge and passion to his team.
Hong Kong
Chef de Cuisine
Anne-Sophie Nicolas
Anne-Sophie's passion for fine cuisine began at a young age, influenced by her skilled mother. With a creative and innovative spirit, she embarked on a culinary career at 17. After studying and training for four years, she joined esteemed restaurants like "Guy Savoy" and "Le Meurice," honing her skills under renowned chefs. In 2013, she became Sous Chef at "L'Atelier Etoile de Joël Robuchon," contributing to menu development. Anne-Sophie then gained experience at prestigious establishments such as "Ritz Paris" and "Auberge du Jeu de Paume." In 2019, she pursued international opportunities, becoming the Chef de Cuisine at L'Atelier de Joël Robuchon in Hong Kong.
Hong Kong
Chef Boulanger
Takei Norihiko
With a deep passion for the art of boulangerie, Chef Takei Norihiko has honed his skills through years of experience in various prestigious hotels before joining Mr. Robuchon's esteemed team. He began his work at L'Atelier de Joël Robuchon Tokyo in 2003, where his talent and dedication led to an invitation to join the opening team of L'Atelier de Joël Robuchon in Hong Kong in 2006. Chef Takei is renowned for his mastery in crafting exquisite croissants, exceptional baguettes, and renowned Danish pastries. His meticulous attention to detail and commitment to perfection are evident in every creation.
Hong Kong
Group Sommelier
Henry Chang
Henry Chang is a Group Sommelier for Lisboa Food & Wines Limited (Hong Kong). 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.Henry began his sommelier career in 1993 and won the Sommelier of the Year award in 1994. He placed third in The Sopexa du Sommelier Competition in 1996 and was honored with first place in The Best Sommelier Hong Kong in 2006 and 2007, showcasing his talent and dedication in wine service. Henry has worked at several five-star hotels and private clubs, including The Mandarin Oriental, Kowloon Shangri-La Hotel, and Grand Lisboa Hotel Macau. With his wealth of experience, he is also a senior sommelier and teacher of the Hong Kong Professional Sommelier Association.