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Home > CHEF SECRETS > Las Vegas Chef Secrets > Joel Robuchon (Kitchen Secrets Part 1 of 2)

Joel Robuchon

Joel Robuchon

    
    Joel Robuchon
Joel Robuchon

TravelsinTaste.com recently had the once-in-a-lifetime opportunity to chat with chef of the century Joel Robuchon, creator of more than a dozen different restaurants around the world, including the more casual L'Atelier and several fine-dining concepts, like Joel Robuchon in Las Vegas. We were more than honored to ask the ├╝berchef about his plans, how he maintains his self-admittedly high standards and even a few more personal questions.

TravelsinTaste: You currently have many restaurants worldwide, including restaurants in Paris, London, Tokyo, Las Vegas, Hong Kong and other major destinations. Are you contemplating any others?

Joel Robuchon: For now there is one project under development in Beirut that will open in 2012. At the moment that's the only thing planned. I actually wanted to slow down a little bit. The group is growing to give me some time to organize ourselves so we can continue to maintain quality, which is of course the most important thing. That doesn't mean there won't be any more, but for 2012 Beirut will be the only one.

   
     
    
TravelsinTaste: How do you keep so many restaurants continually running up to your obviously high standards of cuisine and service?

Joel Robuchon: The first thing you need to know is I am not alone. I have a group of five people who help me, all of who I have worked with for between 15 and 20 years. The main thing is that I really need to be present a lot. I need to visit all my restaurants on a very regular basis. That is why I travel so much, because I personally go to many of the restaurants. Sometimes I also send my attach├ęs to some of the restaurants, just to ensure that everything is going well. That's definitely a lot of work, but it is really the key to success.

TravelsinTaste: Do you have a sentimental favorite among your current locations?

Joel Robuchon: No, not really. I like all of my restaurants. I love going to each of them. If I didn't like it, it wouldn't be there. I like them all very much.

   
     
      
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