Yannick Alleno, a three Michelin-starred chef as class patron for the first graduation ceremony of the year
On March 23, 2017, the Culinary Arts (Grand Diplôme – Cuisine Diploma – Pastry Diploma) students’ graduation ceremony took place with the graduates’ families and friends. On this special day, Le Cordon Bleu welcomed Yannick Alleno as class patron. Yannick Alleno is Chef of the three Michelin-starredPavillon Ledoyen restaurant, and of the Alleno Courchevel restaurant (Le 1947 at Cheval Blanc), which was awarded a third Michelin star in February 2017.
With the support and applause of the Chefs who taught them their know-how and love of the profession, the new graduates are now ready to embark upon their careers. Le Cordon Bleu Paris institute team wishes them every success and would like to congratulate them once again.
Chef Yannick Alleno biography
Born on 16 December 1968 in Puteaux, Yannick Alleno is a Parisian Michelin-starred Chef. He entered the world of cuisine at the age of fifteen, going on to study at the Santos Dumont Hospitality School in Saint-Cloud. He learnt his trade alongside the very best, going on to follow in their footsteps. In 1999, whilst working at the Scribe hotel, he was awarded his first star by the Michelin guide in recognition of his work and creativity, going on to achieve a second star in 2002. In 2003, Le Meurice hotel asked him to take over the restaurant side of the business where his creativity was showcased through true works of art in line with the seasons. In 2004, he was awarded a second Michelin star, and then in 2007, reached the very highest echelon with a third star in the Michelin guide. Yannick Alléno enjoys nothing more than being creative, innovative, trying out new ideas and playing with ingredients to get the best out of them. Discipline and hard workare his catchwords. He firmly believes in a French cuisine which strongly reflects its heritage but is ambitious in terms of creativity. As such, his approach to the Culinary Arts is visionary and embodies expertise and excellence combined with audacity. This constantly pushes him even further, enabling him to experiment with new flavours and elevate flavours to the realm of the sublime. He is relentlessly groundbreaking in his determination to reach perfection.
After leaving Le Meurice in 2013, he began to work on sauces, the DNA of French cuisine. Today, “extractions” and modern sauces are a key element of his cuisine. On 1 July 2014, he took charge of the culinary side of the Pavillon Ledoyen in Paris. Yannick Alléno, who the press refer to as “The Prince of Luxury Hotels” has, since that time, joined the very select club of the best cuisine Chefs in the world. 2015 proved to be a year crowned with success: firstly he was voted Chef of the year 2015 by the French Gault&Millau guide, he was then named Chef of the Year 2015 by the very prestigious Andrews Harper’s. Lastly, his work at the Alleno Paris, at the Pavillon Ledoyen, was recognized with 3 stars in the Michelin Guide, only seven months after taking over the restaurant. In 2017, the Alleno Courchevel restaurant (Le 1947 at Cheval Blanc) received its third Michelin star, the ultimate and unprecedented accolade for the Chef who now has two three Michelin-starred restaurants to his name.