Chef Jacques Laurent

Executive Bio

A Life Devoted to Gourmet Taste

Born in the French countryside, Chef Jacques developed an appreciation for fresh soil harvests at a young age. After graduating culinary academies in Lyon, he undertook kitchen stages under European culinary masters.

French Classical Sauces 98%

Molecular Plating Aesthetics 92%

Book Chef Table

The Journey

Career Timeline Highlights

2018 - Present

Executive Chef at L'Ambroisie, Paris

Directing all menu development, organic farm purchases, and molecular pastry programs.

2012 - 2018

Chef de Cuisine at Le Diamant

Awarded 2 Michelin Stars for innovative seasoning combinations and wild game menus.