The Kitchen
Meet our Chef
Executive Chef
Auguste Moreau
Trained under Robuchon and Passard, Auguste brings 25 years of French haute cuisine.
Auguste's cuisine balances classical French technique with a contemporary lightness — built on relationships with farmers, fishers and foragers across France.
25+ years experience
Two Michelin Stars
Bocuse d'Or Finalist
The Brigade
Our assistant chefs
Mia Tanaka
Pastry Chef
A graduate of Le Cordon Bleu, Mia reimagines patisserie with Japanese precision.
Rafael Costa
Sous Chef
Rafael leads the line with a passion for live-fire cooking and Iberian flavors.
Léa Bernard
Head Sommelier
Léa curates a cellar of 1,400 references with a focus on biodynamic estates.
Certificates & Recognition
A studied craft
Le Cordon Bleu — Diplôme de Cuisine
Institut Paul Bocuse — Honors
Master Sommelier — Court
Slow Food Chef Alliance
In the Kitchen
Behind the pass
