If Michelin stars were medals, French chef Yannick Alléno would be heading home with gold – or should we say, silver. With 17 stars sprinkled across 19 restaurants (and counting), he’s the world’s second most-decorated living chef – hot on the heels of fellow Frenchman Alain Ducasse. Alléno’s stellar line-up includes the legendary three-Michelin-starred Alléno Paris, two-starred L’Abysse, and Pavyllon Paris at Pavillon Ledoyen. But his culinary empire stretches far beyond the French capital...
Across the Channel, Alléno has recently joined the likes of Simon Rogan MBE and Raymond Blanc OBE at Royal Ascot – the world’s most Michelin-starred sporting event. Next on his menu: a second helping at the Four Seasons Hotel London at Park Lane, with a summer pop-up accompanying his permanent Pavyllon London. We caught up with him to talk about the recipe for success, how to spend the perfect day in Paris, and projects simmering behind the scenes.
You’ve racked up 17 Michelin stars across 19 restaurants. What’s the secret ingredient behind your success?
Creativity is at the core of everything I do – I'm always striving to invent what has never been seen or tasted before. I’m so excited by cuisines that are in constant motion, sparking emotion and joy – not just for guests, but also for the teams who bring it to life every day. Those 17 stars are a collective achievement, and they belong to every talented individual across the group who shares the same passion for excellence as I do.
Aside from two of your restaurants earning three-star status, what do you consider your biggest achievement, and why?
I take immense pride in building a dynamic, globally recognised group that now spans 19 restaurants across the world. Along the way, we’ve forged meaningful collaborations with some of the most esteemed names in luxury hospitality, including Four Seasons, Orient Express, and Cheval Blanc. Yet beyond accolades and brand partnerships, my most fulfilling achievement remains passing on the values of culinary excellence to future generations. The diversity within our group fosters a vibrant learning culture where young chefs are empowered to grow, master their craft, and rise as industry leaders. Today, over 40 chefs who trained in our kitchens have gone on to earn Michelin stars – a testament that fills me with deep pride and motivates me to keep advancing this mission.
Did you always know you wanted to be a chef? What inspired you?
All experiences are shaped by the cultures and landscapes we travel through as a team. The cuisine becomes immersive – inspired by the local terroirs and culinary traditions we encounter along the way. It’s an extraordinary challenge, but also a beautiful one: creating a refined dining experience that adapts to the rhythm of each new destination.
‘Over 40 chefs who trained in our kitchens have gone on to earn Michelin stars.’
– Yannick Alléno
We’re visiting Paris for the weekend. Other than Alléno Paris, L’Abysse Paris, and Pavyllon Paris, where else should we go?
I’ll admit, I’m a little biased – but I’d recommend stopping by one of my three chocolate shops in Paris to discover what I like to call ‘gastronomic chocolate’:
The 7th arrondissement store (9 Rue du Champ de Mars, 75007)
The 6th arrondissement boutique (25 Rue du Vieux Colombier, 75006)
Galeries Lafayette – Le Gourmet (35 Blvd Haussmann, 75009)
After joining forces with pastry chef Aurélien Rivoire, Yannick launched La Chocolaterie Alléno and Rivoire – a series of boutique chocolate shops that truly set the bar in Paris. But they’re not the only acclaimed chefs – and Paris isn’t the only city – with a cocoa craving. Just take it from these luxury chocolate shops in London that are satisfying the Big Smoke’s sweet tooth.
Finally, can you share any exciting plans or projects you have in the pipeline?
I’ve been working on something very close to my heart, which we’ll be unveiling in September. Without giving too much away, I can say it will take shape in a legendary, iconic Parisian location. It’s a project that embodies everything I stand for: tradition, innovation, and the art of living. Stay tuned – it's one I’m truly proud of.
