Dominique LORY

Chef : 1 restaurant A model student at the Ducasse school, Dominique Lory is now in charge of the catering at the legendary Hôtel de Paris in Monaco. A chef as talented as he is discreet, he has been awarded the Trophée d'Excellence 2024 for the PACA region.

Presentation

While many chefs can boast of a stint in one of Alain Ducasse's restaurants, few, like Dominique Lory, have so closely linked their career path to that of our academician. Born in Angers in the late 1970s, the former student of the CFA de Nantes was recruited as a commis for the opening of Alain Ducasse's first Spoon Food & Wine, in 1998. After a spell with Pierre Gagnaire, he moved on to the Spoon Byblos in Saint-Tropez (still under the Ducasse banner), before a first stint at the Louis XV in Monaco, as chef de partie under Franck Cerutti.

This lover of fine products then left the shores of the Mediterranean to join Christophe Moret (then Christophe Saintagne) at the Plaza Athénée. He spent four years at the legendary palace, again under the watchful eye of Alain Ducasse, who offered him the position of Executive Chef at the Louis XV, alongside Franck Cerutti, who was then in charge of the entire restaurant operation at the Hôtel de Paris. Dominique Lory, a chef as talented as he is discreet, was the obvious choice to succeed Franck Cerutti in 2022, when the latter retired.

Now in charge of the entire restaurant operation at the legendary Hôtel de Paris (Le Louis XV, of course, but also the Grill and the Bar Américain), this lover of Mediterranean cuisine maintains the innovative spirit that Alain Ducasse brought to the hotel when he arrived in 1987.