Louis-Marie ROBERT

Chef de service : 1 restaurant A talented and caring restaurant manager, Louis-Marie Robert flourishes at Keï Kobayashi's fine table

Presentation

" I was a bad pupil at school, disruptive and lazy," recalls Louis-Marie Robert, who looks back without complacency on the young teenager he was then. One of five siblings, surrounded by parents who loved to entertain, the future manager of the Kei restaurant was interested not only in the world of luxury and catering, but also in motor sports. We'll never know if Formula 1 will have lost a future world champion, but the Parisian restaurant business will have gained a passionate and talented restaurant manager.

At Philippe Labbé's side the year he was named Chef of the Year

" I entered the hotel school at the end of the third year before joining Gordon Ramsay's restaurant in Versailles, after a year's experience in a fine Montreal restaurant, Jérôme Ferrer. It was a tough but formative experience, with very experienced colleagues. ". The ambitious young man went on to work at a number of fine establishments, including the Park Hyatt with Jean-François Rouquette, and then the Shangri-La for two and a half years (" I was on the team when Philippe was in charge. was on the team when Philippe Labbé was awarded the Gault et Millau Chef of the Year trophy in 2014 ", he recalls). After a stint at the Jeu de Paume, Chantilly (Arnaud Faye period), Louis-Marie Robert returned to Paris with his first position as Restaurant Manager, at Le Diane, the Fouquet's restaurant... which the group closed a few months later, after the 2015 terrorist attacks.

In 2018, Louis-Marie Robert left Clarence to become a manager at Keï.

" I quickly bounced back to Clarence, where I had the chance to rub shoulders with top names like Antoine Pétrus and Gaëtan Lacoste. I was head waiter there, but I wanted more responsibility. And it was through a meeting with cookbook author Chihiro Masui that I came into contact with Keï Kobayashi. The discussions between us went very quickly, and I moved in with him at the end of 2018 and am still there today, fully immersed in this small-scale address.panoui in this human-scale address where our priority is to offer our customers a personalized, ultra-pro experience ".