Initiator of the concept of L' Atelier, in 2003 he surrounded himself with six co-workers of outstanding requirement: four of his best chefs, his faithful sommelier and his pastry chef.
A true perfectionist, he was elected « Meilleur Ouvrier de France » in 2000. Eric is in Joel Robuchon's brigade since 1985, he is his closest co-worker. It is in tandem that he assists Joël Robuchon to implement the new creations.
Sommelier by passion and fun person by nature, when Antoine came to Paris in 1984 Joël Robuchon gave him the position of head sommelier of his restaurant Jamin in Paris. He carefully oversees all the concealed treasures of the wine sellers in all of Joel Robuchon's restaurants, as well as Joel Robuchon's La Cave in Paris.
Fascinated by pastry and always in search for the last trends, he went across the Channel and across the Atlantic to find inspiration. In may 2004, Francois joins Joel Robuchon's team for the opening of La Table in Paris and quickly became the person in charge of the pastries. His style is so personal and avant gardist that it makes him a leader as a chef for a whole generation of young pastry chefs.
After his apprenticeship in the starred restaurant "Comme chez soi" in Bruxelles, young Axel begins his journey which leads him to Paul Bocuse in Collonges au Mont d'Or, then Alain Ducasse in Monaco and to Nicolas Lebec in Lyon and finally, in September 2006, to l’Atelier de Joël Robuchon Saint Germain as second-in-command before becoming the executive Chef.
Yosuke Suga is the son of the owner of a French restaurant in Nagoya who teaches him french cuisine. He meets with Joël Robuchon in 1998, which is the beginning of a long term collaboration. Joël Robuchon entrusts him as a chief for the opening of the first Atelier in Tokyo, then as the chef of l’Atelier de Joël Robuchon in New York then in Taipei and at the end of 2010, he becomes, with Davis Alves, the chef of l’Atelier de Joël Robuchon Etoile in Paris.