Chef Christophe Bellanca has worked in some of the world’s most prestigious restaurants over his distinguished career. He currently serves as the Culinary Director for Joël Robuchon USA, overseeing the teams at L’Atelier de Joël Robuchon in New York and Miami, and Le Club in New York. He is responsible for carrying on Chef Robuchon’s legacy, while moving the restaurants forward and mentoring the next generation of culinary talent.
Chef Bellanca grew up in the mountains of Ardeche, France. Influenced by his Italian father’s passion for cooking, he decided to pursue a culinary career, and started an apprenticeship in a kitchen in Lyon at the age of 14.
Once he completed culinary school, Chef Bellanca took his first professional job working in the kitchen of La Mere Vittet in Lyon, France. After a brief hiatus from the culinary world to fulfill military duty, he returned to France and continued his training, learning from some of the world’s leading chefs. Chef Bellanca gained valuable experience beginning with Georges Blanc in Vonnas, France (three Michelin stars), La Pyramide under Patrick Henriroux in Vienne, France (two Michelin stars), Regis Marcon at Saint-Bonnet Le Froid (three Michelin stars, and Pic with Anne-Sophie Pic in Valence, France (three Michelin stars), where he worked for over six years.
In 2004, Chef Bellanca moved to the United States, and shortly thereafter was named Angelino magazine’s “Best New Chef” while working at L’Orangerie in Los Angeles. A chance meeting with Chef Thomas Keller (Per Se, French Laundry) in France eventually led Chef Bellanca to move to New York City, where he went on to work at some of New York City’s top restaurants, becoming the Executive Chef at Le Cirque and the Corporate Executive Chef of New York City based BLT Group.
In 2011, Chef Bellanca was appointed Executive Chef of L’Atelier de Joël Robuchon New York at the Four Seasons Hotel, (two Michelin stars). He then spent several years traveling the world, training alongside Chef Joël Robuchon and his teams in France, Monte Carlo, Hong Kong, Macau, Bangkok, Las Vegas, and Montreal. At the new L’Atelier de Joël Robuchon and Le Club in New York’s Meatpacking District, Chef Bellanca upholds the high standards and culinary philosophies imparted by his late mentor, while creating exciting new dishes inspired by the seasons. Under his guidance, L’Atelier New York earned 2 Michelin stars in the 2019 New York City Guide.
Renowned for his exquisite and visually striking pastry creations, Salvatore Martone is the Executive Pastry Chef creating and overseeing the dessert programs at several of Invest Hospitality’s restaurants including L’Atelier de Joël Robuchon (Miami & NY), as well as Le Jardinier (Miami & NYC), and Shun (NYC).
A long-time veteran of Joël Robuchon’s highly acclaimed restaurants, Martone was most recently the Executive Pastry Chef at the three Michelin starred Joël Robuchon Restaurant and the Michelin starred L’Atelier de Joël Robuchon at the MGM Grand Hotel & Casino in Las Vegas, a position for which he was initially recruited when it first opened in 2005, moving up the ranks from Executive Pastry Sous-chef to Executive Pastry Chef in 2010. Prior to working in Las Vegas, Martone served as Pastry Chef at the two Michelin starred L’Atelier de Joël Robuchon at the Four Seasons Hotel in New York City.
Renowned for his highly creative, whimsical, and delectable plates, Martone’s technical mastery allows him to combine aesthetics and flavor—resulting in desserts that are both visually stunning and delicious. He will often spend months conceptualizing and perfecting a dish, creating custom service ware and new techniques in order to execute his vision.
A native of Naples, Italy, Martone began his education at the Hotelery School in Naples, Italy, and later attended Instituto Superiore Arti Culinarie in Venice. He came to the United States to pursue his passion for pastry-making and attended the French Pastry School: Art de La Patisserie in Chicago, Illinois, the only culinary school in the country dedicated exclusively to teaching pastry technique.
Chef Martone has garnered numerous accolades over the course of his career. He received a James Beard Award nomination for Best Pastry Chef in 2015, was named one of the Top 10 Pastry Chefs in America by Dessert Professional in 2015, and won the 3rd Annual StarChefs.com International Pastry Competition in 2012. To see more of his stunning creations, follow @chefsmartone on Instagram.
A Japan native with baking experience from across the globe, Tetsuya Yamaguchi possesses a unique knowledge of the art and science of bread making. Tetsuya worked with Joël Robuchon and his team for nearly 20 years; he currently serves as Head Baker at L’Atelier de Joël Robuchon in New York City and Miami, as well as the new restaurants Le Jardinier and Shun created by longtime Robuchon protégés.
While studying political science at KEIO University in Japan, what first began as an experiment with baking, developed into a full-blown career opportunity when he became interested in baking bread. After graduating from the Technology Institute of Bread in Japan and gaining further knowledge through various bakery jobs, Tetsuya landed the role of a lifetime after long admiring the work of Chef Joël Robuchon.
Tetsuya spent 18 years in Tokyo, working for all five of Robuchon’s Tokyo locations, masterfully executing and developing his French bread baking skills while being directly trained by Joël Robuchon himself. Later, he helped create the bread programs and train the teams for Robuchon locations across Asia and North America, including Bangkok, Shanghai, Hong Kong, Taipei, Montreal, and Las Vegas.
Now, serving as Head Baker for the recently opened L'Atelier and Le Jardinier Miami, Tetsuya oversees a local team that bakes a variety of breads from scratch daily.