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.

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.

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.

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.

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.