oël Robuchon born in Poitiers, France, is a world-renowned French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted a culinary television show in France. He operates a dozen restaurants in cities worldwide, in Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, and Tokyo, with a total of 25 Michelin Guide stars among them - the most of any chef in the world.
Robuchon was born in Poitiers, France, and at the age of 15 became an apprentice chef at the Relais of Poitiers hotel. At 28, he was appointed as head chef at the hotel Harmony-Lafayette and was awarded the title of Meilleur Ouvrier de France. In 1989, he was awarded "Chef of the Century" by the guide Gault Millau. He later started his own restaurant in Paris. He has mentored such distinguished chefs as Gordon Ramsay, Eric Ripert and Michael Caines. At 31, he won the Meilleur Ouvrier de France for his excellent craftsmanship in Culinary Arts.
Robuchon was the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.
He was known for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses—and excessive reductionism—of nouvelle cuisine. In particular, his cuisine was seen as harkening back to a more authentic, even bourgeois French cuisine—the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French") which focused on making each ingredient taste of itself.
In recent years, Robuchon has attempted to make his style of cooking more accessible to the masses, particularly with the release of his cookbook, The Complete Robuchon.