Venues/Le Meurice/Alumni

The Le Meurice lineage

13 cooks, chefs, and hospitality professionals came through Le Meurice in Paris, France and went on to kitchens like Sushi L’Abysse Osaka at Four Seasons Hotel Osaka, Hôtel de Crillon, A Rosewood Hotel (Paris), Tomy & Co, Paris. This is the Le Meurice 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

Pastry chef · now

Amaury Bouhours

Nicolas Delaunay

Chef · 2015–2020

Yannick Alléno

Chef · 2008–2015

now: Chef-Owner, Sushi L’Abysse Osaka at Four Seasons Hotel Osaka

Sommelier · 2007–2009

now: Hôtel de Crillon, A Rosewood Hotel (Paris)

Cook in Yannick Alléno’s brigade · 2006–2010

now: Chef, Tomy & Co, Paris

Sébastien Vauxion

Chef de partie pâtisserie under Yannick Alléno · 2005

now: Chef, Le Sarkara, K2 Palace, Courchevel

Cook / Restaurant team member · 2004–2006

now: Chef-Owner, La Bourse et La Vie, Paris

Sous-chef under Yannick Alléno · 2004–2009

now: Chef, Arbane, Reims

Executive Chef / Chef de cuisine · 2003–2013

now: Various Ducasse-influenced

Frédéric Simonin

now: Frédéric Simonin

Analiese Gregory

now: Chef, Franklin (Hobart) / Harriette

now: Chef, L'Oustau de Baumanière

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