orn in the small town of Saumur in France’s Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating the freshest fruits and vegetables from his grandparents’ farm. Among his earliest memories was the excellent cooking of his grandmother, which in turn inspired his love of cuisine and appreciation for the finest ingredients.
As a young man, Esnault sought professional training at the François Rabelais culinary school, then began his restaurant career in 1990 at Paris’ one-Michelin-star Le Montparnasse 25 in the Le Meridien Montparnasse hotel. In 1993, he moved to the two-Michelin-star Carré des Feuillants in Paris, and then to the three-Michelin-star Auberge de L’Ill in Alsace.
In 1996, Chef Esnault began working with Alain Ducasse at the renowned Louis XV Alain Ducasse Restaurant in Monte Carlo, where he worked for three years. In addition to his duties in this three-Michelin-star kitchen, Esnault traveled with and assisted M. Ducasse at Gala Dinners from Japan to Brazil.
Over the last six years, Chef Esnault has worked as Sous Chef at The Ritz-Carlton San Francisco until 2002, and then at The Ritz-Carlton Boston as the Chef de Cuisine.
At The Ritz Carlton Boston, he successfully reinvented “The Dining Room” upon its reopening in 2002, creating innovative seasonal and holiday menus, wine dinners, and truffle dinners and was a Featured Chef at several special events in the U.S. and abroad.
Food & Wine Magazine awarded Esnault “Best Hotel Chef of America” in 2004, and his cuisine won the restaurant four Mobil Stars in 2005 and four AAA Diamonds in 2004, among a host of other accolades.
Mr. Esnault was appointed Chef de Cuisine at Alain Ducasse at the Essex House in New York City in May 2005.