Philip Chronopoulos, a young, dynamic and passionate Greek chef, enjoyed a successful period at the Atelier Robuchon Étoile (2 stars in the Michelin guide), where he worked for 4 years. At the Restaurant of the Palais Royal his menu is a tribute to French cuisine.
He has gone back to the finest traditions, where the product is the centre piece. Working on flavours, textures and fragrances, the chef sublimates his products to bring out their natural qualities with the greatest of respect, thereby offering a moment of pure emotion and pleasure.
He has created stocks, sauces and gravies to accompany each of his dishes.
Drawing inspiration from the seasons, he has created dishes that are both generous and gourmet.
Philip Chronopoulos has spent most of his professional career working with one of the finest chefs in the world, Joël Robuchon.
He successfully completed his training at the Paul Bocuse School in Lyon, and began his career as part of the team opening the L’Atelier Robuchon in London in 2006.
The following year he followed his heart and returned to Paris, where he joined Alain Passard and his team at L’Arpège and fell in love with the notion of the product. This was a moment of revelation. He discovered that the secret of fine cooking lay in the attention that was paid to the product.
These unforgettable moments spent with the three-starred Michelin chef changed the way he cooked. He then joined the team at Joël Robuchon’s laboratory, where the dishes prepared in the various restaurants in the group are developed, before helping to launch L’Atelier Robuchon Etoile.