The Seven Sins of Damien Leroux |
Head Chef, Rivea London |
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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. |
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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. |
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Wrath - What makes you angry about the hospitality industry?
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?
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?
I go back to the south of France and enjoy the local way of life.
Pride - What are you most proud of?
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?
Everything. As a chef, there is always room to improve with new discoveries to be made.
Envy - who are you most envious of?
My parents and what they have achieved. They gave me inspiration and support to fulfill my own ambitions.
Gluttony - have you ever over indulged?
Yes, I always say I don’t want to die ignorant.
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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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