The Executive Chef
Anthony Denon began his professional career at the age of 17. After numerous positions in Palaces or 5* hotels with prestigious chefs as such as Jean-François Piège, Antoine Westermann or Christophe Saintagne, he obtained his first position as a Chef at the age of 29. In 2020, he was awarded by the Michelin Guide with a one star.
With this nomination as Executive Chef of Le Burgundy Paris, he will continue his work around vegetables, organic food and zero waste. Anthony Denon transforms everything within a fruit or a vegetable to create "a healthy, contemporary, timeless cuisine, which is comforting, where fruits or vegetables are at the very core of the plate, including the sauces and infused waters.
The Pastry Chef
Pierre Jean Quinonero
Born in Auvergne, "in the midst of volcanoes" as he likes to say, Pierre Jean Quinonero grew up in a gourmet family. He developed his tastes with his mother-in-law with whom he cooks as often as possible as well as alongside his two grandmothers, one French, the other Spanish, who each bring him a know-how and a culinary heritage.
After an inspiring experience that took him from Chateau de Ferrieres to Four Seasons George V, and a few winning competitions, the young 27-year-old Chef joined Le Burgundy Paris in May 2021 to take the helm of the pastry lab and thus take up a new challenge! Each of his creation is a promise and you can already come and taste them at Le Baudelaire restaurant or under the glass ceiling of Le Burgundy Paris during the Afternoon Tea.