Corporate Executive Chef
Chef Christophe Bellanca has worked in some of the world’s most prestigious restaurants, and is now the Executive Chef of L’ATELIER de Joël Robuchon New York, overseeing the menus at the world-famous fine dining establishments.
In 2011, Chef Bellanca was appointed Executive Chef of L’ATELIER de Joël Robuchon New York at the Four Seasons Hotel, (two Michelin stars). Over the past several years, he has traveled 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 in New York’s Meatpacking District, Chef Bellanca upholds the high standards that have earned a total of 31 Michelin stars worldwide, and executes the vision of the legendary Chef.
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.