Romain Le Cordroch

Chef Propriétaire | Restaurant Bvañ (Vannes)

Opened gastronomic restaurant dedicated to vegetable-based, local, seasonal, and eco-responsible cuisine with 30 seats. Earned 3 Écotables macaron certifications. Restaurant closed due to judicial liquidation after three years of operation.

Chef de Cuisine | Restaurant MUMI (Paris)

Chef de Cuisine at MUMI (1st arrondissement, Paris), appointed May 2019, succeeding Angelo Viagotis. Implements vegetable-based cuisine and sustainability practices with emphasis on whole-fish utilization and line-caught seafood.

Chef de Cuisine | Restaurant MASA (Boulogne-Billancourt)

Chef de Cuisine at MaSa restaurant for approximately 3.5 years.

Executive Chef | Cheval Blanc St-Barth (Saint-Barthélemy)

Executive Chef at luxury Cheval Blanc Palace (LVMH group) in Saint-Barthélemy.

Sous-chef | Violon d'Ingres (Paris)

Sous-chef position at Christian Constant's renowned restaurant Violon d'Ingres, Paris.

Chef | L'Atelier de Joël Robuchon (Paris)

Worked at Joël Robuchon's flagship establishment on Champs-Élysées, Paris. Formative experience Le Cordroch describes as having grown up in Robuchon's kitchens.

Chef | Bennelong (Sydney)

Chef at Guillaume at Bennelong restaurant in the Sydney Opera House for approximately 18 months.

Chef | Stiller's Restaurant (Shanghai)

Worked under chef Stefan Stiller in Shanghai restaurant, developing international culinary perspectives.

Chef de partie garde-manger | Hôtel Plein Soleil (Martinique)

Position as pantry chef in 4-star hotel in Martinique.

Chef | L'Atelier de Jean-Luc Rabanel (Arles)

Apprenticeship with renowned 2-star Michelin chef Jean-Luc Rabanel for approximately 1.5 years. Formative experience in haute cuisine.

BTS Cuisine

Lycée Privé hôtelier Daniel Brottier Château de Mesnières

Importé via chef:apply

Chef de partie | Rosewood (Burnham-On-Sea) (Burnham-on-Sea)

First professional position as chef de partie in traditional English restaurant.

Mise à niveau Hôtellerie-Restauration

Lycée Privé hôtelier Daniel Brottier Château de Mesnières

Importé via chef:apply

Chef | K2 Restaurant (Courchevel)

Worked at 2-star Michelin K2 restaurant in Courchevel.

Sous-chef | Le Royal Monceau - Raffles Paris (Paris)

Sous-chef position at 2-star Michelin hotel under chef Laurent André, Paris.

Chef | Sofitel Copacabana (Rio de Janeiro)

International experience at Sofitel Copacabana hotel in Brazil for approximately 18 months.