Melchior was trained alongside Joël Robuchon, Morot Gaudry, he worked at La Marée, the Toit de Passy. He was pastry chef and assistant chef at Patrick Lenôtre **, head chef the Chat grippé * and 16/20 Gault Millau. Since 2006 he shares his passion at L'Atelier des Sens in French and in English.
Jean-Baptiste trained with Loiseau, Ducasse and Hélène Darroze, and joined L'Atelier des Sens in 2006. He is the Head of Purchasing and selects the best products every day. He is in charge of a team of experts and allows you to meet the very finest chefs. He is the author of the Grand livre sur le Canard gras (The Great Book on Fatted Duck) (Marabout).
Philippe has 30 years experience in the trade and was second commis chef at the Pré Catelan ** before opening his own restaurant, L'esprit Gourmet, in 2005. He is passionate about his work and has presented a cookery program on Radio France for the last 5 years.
An American in Paris… after a full training amongst the best Chefs(Joel Robuchon, Guy Savoy, Bernard Loiseau, Jacques Cagna) and Parisian restaurants, Mark Singer has run his own businesses in bistro-gastronomical style for the past 20 years ; now he has chosen to transmit his passion and culinary knowledge.
Jean comes from a family of cooks, pastry chefs and hotel owners. He has retained a taste for theoretical research as a result of his studies, and so constructs his courses like fun lessons and considers the recipes he perfects to be a way of understanding chemistry, physics and the history of cuisine.
Jo is an enological technician and a specialist in wine tasting. He never tires of discovering wines and he has worked at some of the most renowned estates as a winemaker in France, Australia and New Zealand, as a buyer in Ireland, as a cellar-man in Austria and as a consultant in India.