Joel is an influential French chef and restaurateur who has long been praised for his style of cooking and his ability to accentuate and intensify the flavours of a dish.
At age 28, he received the prestigious Meilleur Ouvrier de France (Outstanding French Craftsman) award and three years later received the award again. In 1984, he was the youngest chef ever to own a three-star restaurant and, in 1990, the influential French restaurant guide Gault Millau named 44-year-old Robuchon the “Chef of the Century”. He is also a permanent member of the Academie Culinaire de France and owns 19 restaurants worldwide, most of them Michelin-starred.
His first big break came at the age of 15 when he became an apprentice chef at the Relais of Poitiers hotel, starting off as a pastry chef. In 1966, he became the official chef of Le Tour de France namely “Compagnon du Tour de France”, a position which allowed him to hone his skills by travelling the country learning a variety of diverse regional techniques- knowledge that he would later pass on to a new generation of chefs, including; Gordon Ramsay, Eric Ripert and Michael Caines.
At the young age of 28 Joel was appointed as head chef at the hotel Concorde-Lafayette, and then 3 years later he won the Meilleur Ouvrier de France for his craftsmanship in Culinary Arts.
Joel Robuchon took retirement at the age of 50 after seeing so many of his friends and peers die of stress-related heart attacks. However, he subsequently staged a comeback that would raise his profile even higher, opening several restaurants bearing his name around the world, and by hosting Cuisinez comme un grand chef on French channel TF1 from 1996 to 1999. He also hosted Bon appétit bien sûr on France 3, in 2000.
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Joel is widely regarded as the most influential French chef of the post-nouvelle cuisine era. Since the mid-1980s, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant.
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