Chef and the team

Originally from Japan, specifically from Kochi in the south of the country, Ai Okabayashi, a brilliant academic and travel enthusiast, settled in France twenty years ago. This contemporary art, pottery, and Japanese craft aficionado brought with her traditions, techniques, and precision to serve refined and intuitive French cuisine. It was in the kitchens of La Cantine des Gourmets that she met Chef Jean-François Rouquette, who saw in her the potential for his right-hand person, immediately recognizing her drive to engage with cuisine and stir the pots in Paris’s great kitchens.

Originally from Aveyron, Jean-François Rouquette spent his childhood in the Paris region, working in the kitchens of his family’s hotel-restaurant. The food offering was generous and sincere, reflecting a style he has strived to offer ever since. At 17, he began his apprenticeship and, after working at several establishments in the provinces, joined the Hôtel de Crillon**, working under Jean-Paul Bonin and his assistant Jean-Pierre Biffi. There, he learned the dynamics of a brigade, the importance of hierarchy, creativity, impeccable technique, and noble ingredients.  

After two years, he moved to the Grand Véfour** before flying to Cannes to join La Palme d'Or** at the Hôtel Martinez, working alongside Christian Willer to discover a vibrant and immediate Mediterranean cuisine. His ambitions then took him to Taillevent***, which was named "best restaurant in the world" (Zagat) for several consecutive years, where he worked with Claude Deligne and Philippe Legendre, spending six years travelling the world to promote the establishment. 

In his thirties, Christian Constant called him back, and he once again joined the kitchens at Place de la Concorde as deputy chef, becoming a key part of what was considered the 'dream team of the Crillon' (alongside Éric Fréchon, Yves Camdeborde, Emmanuel Renaut and more). 

In 2006, Jean-François Rouquette took the leap to become the chef-owner of La Cantine des Gourmets*, a beloved institution for Parisians, revealing his signature style punctuated by southern accents. There, the chef practised a light method of cooking, without cream or butter, revisiting the reductions, emulsions, and infusions he fell in love with years earlier. From the great team he formed there, and with whom he earned his first Michelin star, he kept one loyal partner, Ai Okabayashi, who remains his right hand. 

Park Hyatt Paris-Vendôme pastry chef Naraé Kim, who dreamed of becoming a pastry chef and working in France, was awarded Gault&Millau

Pastry Chef of the Year 2024. This prestigious award recognizes the career, ambition and talent of the Korean chef.

Naraé Kim discovered the art of pastry at the age of 15 and fell in love with the discipline. After studying nutrition at Ansan University, she began her career as a pastry chef at Hyatt,

winning a succession of awards. Deeply in love with France, the pastry chef's ambition was to join a palace in Paris. After ten years travelling for Hyatt and her first French experience with Yannick Alléno, she achieved her goal by joining Chef Jean-François Rouquette's team

at Park Hyatt Paris-Vendôme in 2021.

Her pastry is a technical and gourmet celebration of unprocessed and healthy ingredients. Always with an original and subtle touch, the chef aims to sublimate the senses. Discover her creations at Michelin-starred restaurant Pur' - Jean-François Rouquette, as

well as at Café Jeanne at Park Hyatt Paris-Vendôme.