Philip Chronopoulos, our dynamic and passionate 32-year-old chef from Greece, distinguished himself with his success in prestige establishments before taking the helm of the kitchens of the Restaurant du Palais Royal.
While completing his training at the Paul Bocuse School in Lyon, he made his debut in haute cuisine with his involvement in the opening of L’Atelier Robuchon in London in 2006. The following year, Paris, his heart’s home, called him back and he joined the team of Alain Passard at L’Arpège, where he discovered his love of good produce. This period was a real revelation for him.
He discovered the secrets of signature cuisine, where all the attention is focused on the ingredients. His unforgettable journeys in the company of the triple Michelin Star-holder allowed him to approach the kitchen from a new perspective.
He then joined Joël Robuchon’s team at the laboratories where all the dishes offered in the group’s various restaurants are conceived and developed, before participating in the launch of L’Atelier Robuchon Etoile.
For the Restaurant du Palais Royal, he signs a menu that pays tribute to French cuisine without forgetting his original influences. He returns to authentic sources and places the produce at the centre of attention. Through his work on flavours, textures and aromas, the chef is inspired by the seasons. He conceives of a play of texture and colour without ever sacrificing taste and indulgence.