ON CHEF LEROUY

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Originally from Alsace France, this decorated chef brings with him a myriad of food cultures and techniques from his culinary exploits around the world. He spent his formative years receiving a strong foundation in classical French techniques under the tutelage and apprenticeship of Michelin-starred chefs Christian Le Squer (Le Pavillon Ledoyen) and Guy Martin (Le Grand Vefour), Pourcel Brothers (Le Jardin des Sens). Thereafter, he worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and one year in Singapore in 2008 when he was sous chef The Lighthouse Restaurant.   

Chef Lerouy’s classical French foundation incorporated modernist leanings at Amador Restaurant and Cellar at the Park Rotana Abu Dhabi, as well as at Alma by Juan Amador. It was at Alma where his culinary excellence and direction as the restaurant’s Chef de Cuisine was awarded the one star accolade in the 2016 Singapore Michelin Guide.  

Culinary Honours and Awards  

One Star Accolade: 2016 Singapore Michelin Guide, 2019 Singapore Michelin Guide

Chef de Cuisine, Alma by Juan Amador  

Gault& Milau France – 3 toques & JeuneTalent de L’annee 2015 France 

Chef Patron, Restaurant Lerouy

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ON CHEF MARCUS

Assisting Chef Christophe Lerouy, is Head Chef Marcus Tan who started started his culinary journey at the age of 17. Completing his internship at the Institute Paul Bocuse in Lyon, France, Marcus worked in several well-regarded French restaurants including Infuzi & Saint Pierre before joining Lerouy. He now works closely with Chef Christophe Lerouy, perfecting their art in Modern French cuisine.