Venues/Hôtel de Crillon/Alumni

The Hôtel de Crillon lineage

13 cooks, chefs, and hospitality professionals came through Hôtel de Crillon in Paris, France and went on to kitchens like Le Dindon en Laisse, L'Oiseau Blanc, La Merise. This is the Hôtel de Crillon lineage — who trained here, and where they are now. Each profile links to a full career history; reach them through Guild's private relay.

13 alumni

Matthieu Carlin

Chef pâtissier exécutif · 2019–now

now: Chef, Le Dindon en Laisse

Sommelier · 2017–now

now: L'Oiseau Blanc

Nicolas Paciello

Pastry chef under Jérôme Chaucesse · 2010–2012

now: Chef-Owner, La Merise

Christophe Felder

Pastry Chef / Author · 2005–2010

Pastry Chef / Author

Virginie Basselot

now: Hôtel Le Negresco, Nice – Le Chantecler, La Rotonde, room service & banqueting

Cédric Béchade

Commis de cuisine auprès de Dominique Bouchet · 1997–1997

now: Chef, La Table de Cédric Béchade – L’Auberge Basque, Saint-Pée-sur-Nivelle

Jean-François Piège

Chef de cuisine / Executive Chef · 1990–2009

now: Le Grand Restaurant

Cook/chef · 1985–1987

now: Chef, Restaurant Andrew Fairlie

Jean-Yves Schillinger

commis · 1982–1982

now: Chef-Owner, JY'S

Chef pâtissier then chef saucier · 1957–1965

Michel Guérard

Head pastry chef · 1950–1964

now: Chef-Owner, Les Prés d'Eugénie

Gérald Passédat

now: Chef-Owner, Le Petit Nice

Other lineages

El Bulli alumni60arrow_forward Noma alumni57arrow_forward Eleven Madison Park alumni35arrow_forward 28 HongKong Street alumni34arrow_forward The Fat Duck alumni31arrow_forward Mugaritz alumni30arrow_forward Odette alumni27arrow_forward The French Laundry (Napa) / Per Se alumni27arrow_forward