WATCHES & TIMEPIECES
Over the years , chef Michaelidis has been working with some of the most celebrated restaurants around the world . These include the two-Michelin-star Palme d ’ Or at Grand Hyatt Cannes Hôtel Martinez , three-Michelin-star Le Louis XV-Alain Ducasse in Monte Carlo , and Spoon By Alain Ducasse in Hong Kong , where he contributed to the award of the restaurant ’ s second Michelin star .
Chef Michaelidis joined the Joël Robuchon family in 2011 , as chef de cuisine of L ’ Atelier de Joël Robuchon in Hong Kong , which owns three Michelin stars . He particularly enjoyed the open kitchen concept , which allowed him to interact with guests , and prepare his best dishes before their eyes .
After two years in Hong Kong , he moved down south to Singapore to take up a new challenge as Executive Chef of Joël Robuchon Restaurant at Resorts World Sentosa .
Chef Michaelidis received great recognition for his achievements from Joël Robuchon himself , and numerous awards from the Michelin Guide and The Forbes Travel Guide . In 2017 , he was assigned as Executive Chef of Joël Robuchon Restaurant Tokyo , and has already acquired three Michelin stars .
Haute horlogerie and haute cuisine share a similarly rigorous discipline : the quality of a Blancpain timepiece and of a gourmet dish both rely on precise adjustments along with a subtle blend of tradition and creativity . The Maison ’ s watchmakers , as well as chef Michaël Michaelidis demonstrate a fascinating ability to assemble a wealth of components and ingredients to create masterpieces . Time , moreover , plays a crucial role in the preparation of a refined delicacy . As a faithful curator of time since 1735 , Blancpain will set the tempo in Joël Robuchon Restaurant Tokyo ’ s kitchen , with dishes crafted to the pace of the Fifty Fathoms flyback chronograph from now on .
Chef Michaël Michaelidis
Born in 1982 in Cannes , Michaël Michaelidis ’ passion for cooking was ignited by his aunt , who owned a fine dining restaurant in The Netherlands . During his summer holidays , the young Michaël worked as an apprentice alongside her in the restaurant . Even at that tender age , his talent , diligence and meticulousness were evident .
Issue 48 2021 The Art of Luxury
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