The Seven Sins of Damien Leroux - Head Chef, Rivea London
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class="last"class="last">CHRISTMAS

class="last"class="last">FATHER'S DAY

class="last"class="last">EASTER

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class="last"class="last">VALENTINE'S

class="last"class="last">AWARDS
 

The Seven Sins of Damien Leroux

Head Chef, Rivea London
Damien Leroux
Born in 1984 in Châteaudun - France, Damien Leroux, grew up in a family of restaurateurs and felt his passion for cuisine at an early age. He took his first cooking classes at l’école hôtelière de Noirmoutier.

His first experience training at the fine dining restaurant «l’Hostellerie Jérôme» near Monaco when he was 16, was decisive in his pursuit of a carreer in « Haute - Cuisine ».

He then settled in the French riviera where he met Alain Ducasse for the first time. A determining encounter. Hired at Le Louis XV - Alain Ducasse in Monaco, he worked for three years under the guidance of iconic Chef Franck Cerutti where he embraced Alain Ducasse’s philosophy: « La cuisine de l’essentiel / essential cuisine», the respect for the produce.

After contributing to the opening of Alain Ducasse At the Dorchester in 2007, and working for 6 months at Restaurant Gordon Ramsay as a chef de partie, he went back to France in 2008 and became sous chef at la Bastide de Moustiers, one of Alain Ducasse’s country inns in Provence.
 
In 2010, he went back to Monaco for the opening of La Trattoria as the sous chef to head chef Robbie Pepin, and moved to Le Louis XV - Alain Ducasse as the sous chef of Dominique Lory.

In may 2012, Alain Ducasse handed him the keys the kitchen of La Trattoria, his seasonal restaurant inspired by Tuscany cuisine, where he remained until 2013.
 
Wrath - What makes you angry about the hospitality industry?
Damien Leroux Seven Sins
The essence of the hospitality industry that we are in is pure pleasure so nothing makes me angry about that.
 
Greed - If all your food fantasies came true what would be on your Plate?
Damien Leroux Seven Sins
A basket of fresh vegetables from the market, cooked and to enjoy with a glass of Savannieres white wine.
 
Sloth - What do you do to unwind?
Damien Leroux Seven Sins
I go back to the south of France and enjoy the local way of life.
 
Pride - What are you most proud of?
Damien Leroux Seven Sins
The success and achievements of my brigade. I am extremely proud to see my team develop in their career.
 
Lust - Is there anything that you are still lusting to achieve?
Damien Leroux Seven Sins
Everything. As a chef, there is always room to improve with new discoveries to be made.
 
Envy - who are you most envious of?
Damien Leroux Seven Sins
My parents and what they have achieved. They gave me inspiration and support to fulfill my own ambitions.
 
Gluttony - have you ever over indulged? 
Damien Leroux Seven Sins
Yes, I always say I don’t want to die ignorant.
 
Seven Sins
Seven Sins
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Rupert Shreeve Seven Sins
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Tommy Heaney Seven Sins
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