The Seven Sins of Xavier Boyer |
Executive Head Chef, L’Atelier de Joel Robuchon |
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Chef Boyer started working with Mr. Robuchon 12 years ago from Le Laurent, Paris to L’Atelier’s outposts in New York where he gain 2 Michelin star and Taipei, along with regular appearance on Gourmet TV in France.
A native of Montpellier, France, studied culinary and pastry arts at Paris' L'Ecole Superieur de la Cuisine Francaise, then graduated from Lycée Saint-Joseph du Parchamps in Boulogne. |
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| Wrath - What makes you angry about the hospitality industry?
Too much to do and handle with too little time
Greed - If all your food fantasies came true what would be on your Plate?
A French humble dish called Aligot, mash potatoes with Tomme de Bredis
Sloth - What do you do to unwind?
Eating and running
Pride - What are you most proud of?
Seeing the satisfaction on the guest’s faces when they take their bites of my creation, priceless!
Lust - Is there anything that you are still lusting to achieve?
I am a perfectionist towards my creation, to this point I am still not satisfy entirely with what I do. So I do lust for full satisfaction!
Envy - who are you most envious of?
Mr. Joel Robuchon naturally
Gluttony - have you ever over indulged?
All the time and that is why I do love my job as I get to work will all the wonderful products. So I get to experiment and play with them in turn the tasting or shall I say feasting begins.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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