Mylo Levin becomes new chef at Burgundy Paris

Le Burgundy Paris opens a new culinary chapter with the appointment of Mylo Levin as Executive Chef. He takes charge of the kitchens at Le Baudelaire, 2 Gault&Millau toques, as well as at Le Charles, the hotel's emblematic bar. Succeeding Anthony Denon, who is preparing to open his own establishment in 2025, Mylo Levin brings with him a generous and authentic approach to gastronomy, shaped by a career rich in experiences and encounters.

An itinerary marked by excellence

Mylo Levin's career began almost by chance. After graduating from high school, he hesitated about which path to follow, until a chef friend suggested he try his luck behind the stove. This impulsive choice turned out to be a true vocation. He entered the Ferrandi school in Paris, where he acquired the essential basics before joining the brigades of prestigious establishments such as La Méditerranée and Le Jamin.

In 2013, his stint at Le Meurice marked a decisive turning point in his career. Under the direction of Chef Christophe Saintagne, he developed rigor and an eye for detail, while immersing himself in the essence of French haute gastronomie: precision, respect for products and harmony of flavors. This collaboration continued at the Papillon restaurant, before he crossed the Atlantic to explore new culinary influences in Los Angeles. There, he discovered the world of Asian fusion, which enriched his vision of cuisine.

Back in France, he took over as head chef at La Villa Calvi in Corsica in 2020. This position enabled him to fully assert his style, centered on responsible, local gastronomy. His approach highlights Corsica's terroir through close collaboration with local producers and techniques inspired by Japanese cuisine.

A new adventure at Burgundy Paris

In March 2024, Mylo Levin joins Le Burgundy Paris as sous-chef to Anthony Denon. This collaboration marked a further step in his ascent, before he took over the reins of the kitchens in February 2025. His cuisine, both generous and authentic, is based on a respectful approach to produce and seasonality. He advocates a gastronomy that celebrates the simple, universal pleasure of eating, with particular attention paid to the balance of flavors and the sustainability of his plates.

Now at the helm of Le Baudelaire, he intends to further develop the menu, infusing it with his own personality and expertise. With this appointment, Le Burgundy Paris confirms its ambition to offer an exceptional gastronomic experience, guided by a passionate chef whose talent promises to seduce the capital's finest gourmets.