Picture if Michael Jordan blessed you the next Michael Jordan. That’s essentially the scenario for chef Christophe De Lellis, who’s putting out some of the most refined plates at one of the most distinguished dining establishments in the world.
De Lellis was handpicked by Joël Robuchon to lead the Chef of the Century’s Michelin three-star dining establishment at MGM Grand; others who have actually worked under Robuchon include cooking legends Éric Ripert and Gordon Ramsay. De Lellis, now 28, is the youngest head chef ever to serve at one of Robuchon’s respected dining establishments, of which there are presently 23 from Hong Kong to Paris.
Lots of would collapse under such weight, but De Lellis calmly describes the benefits of these expectations: “Naturally there is pressure. When you want to succeed in this market, you need to put some pressure on yourself to accomplish your goals and touch perfection. Becoming executive chef for me was another action. All the lights are on me, so when you have a name like Robuchon behind you, there are no mistakes. You got ta ensure you are on point every day.”
Utilizing the Robuchon viewpoint of “innovation, partnership and modernity,” De Lellis is finding ways to push the food in the restaurant and continue learning. He has actually recently taken workshops on cryoconcentration, a technique that freezes liquids or solids and assists permit chefs to utilize every part of a component. “It may be the future of our cooking organisation due to the fact that with this technique we can avoid waste,” he states. “We can use anything from a vegetable with this method.”
With his remarkable abilities, thirst for knowledge and his concentrate on technique, there may come a day when De Lellis is named the chef of this century.