This chef from Aveyron in southern France joined the team in October 2005 after spells at the Crillon and Taillevent. He is the man at the helm of the kitchen at Park Hyatt Paris-Vendôme and the Le Pur’ restaurant Chef believes in authentic, honest cuisine with a distinctive touch of French gastronomy.
Ed Tuttle redesigned Le Pur’, Michelin starred restaurant in Paris, as a showcase for Chef Jean-François Rouquette’s cuisine last summer, which is why he included the window into the kitchen. This sparkling cuisine-spectacle brims with the chef’s friendly, easygoing manner as he treats patrons to an extraordinary experience featuring a wealth of variety packed with creativity.
Chef Jean-François enjoys elevating his dishes to the realm of the sublime. His French cuisine is mineral and floral – or, simply put, natural. He is constantly bustling, on a bold, uncompromising, personal quest for ever greater purity. Rather than a deluxe canteen or restaurant museum, this chef wants his meals to radiate the honesty behind the combinations and the authentic soul within the produce. And Park Hyatt Paris-Vendôme was the bold, uncompromising and personal venue he needed. He thrives on diversity, along with distinctive and readily identifiable personal touches. He finds cloned and soulless one-size-fits-all dishes boring. Indeed, Chef Jean-François has never stopped venturing into all-new creations, pushing back the borders of his bold, creative and personal cuisine, and showcasing the unspoilt, enthralling aesthetics that encapsulate his sensitivity.