Chef Christophe Bellanca grew up in the mountains of Ardeche, France and has worked in some of the world’s most prestigious restaurants over his distinguished career. He served as the culinary director for Joël Robuchon USA since 2011, overseeing the teams at L’Atelier de Joël Robuchon in New York and Miami, he was responsible for carrying chef Robuchon’s legacy while moving the restaurants forward and mentoring the next generation of culinary talent and earned 2 Michelin stars in New York City.
Chef Bellanca gained valuable experience beginning with Georges Blanc in Vonnas, La Pyramide under Patrick Henriroux in Vienne, Regis Marcon at Saint-Bonnet Le Froid and Pic with Anne-Sophie Pic in Valence where he worked for over six years.
In 2004, Chef Bellanca moved to the United States and shortly thereafter was named “Best New Chef” while working at L’Orangerie in Los Angeles. A chance meeting with Chef Thomas Keller in France eventually led Chef Bellanca to move to New York City, where he went on to work at some of New York City’s top restaurants, becoming the Executive Chef at Le Cirque and Corporate Executive Chef of New York City-based BLT Group.
Adrien Falcon was born in the Savoie region of the French Alps, Adrien’s culinary career began in 2003 after attending culinary school. Upon graduating, he worked for an esteemed lineup of talent in Paris including Pierre Gagnaire, Marc Veyrat, Alain Ducasse, and L'Astrance. From there, Adrien worked as Chef Sommelier at esteemed restaurants including Le Grand Vefour, Michel Troisgros at the Lancaster Hotel in Paris and was finalist of the Meilleur Ouvrier de France Sommelier in 2011. He then worked alongside David Bouley as Wine Director at his New York City restaurants until 2018. Most recently, Adrien served as General Manager at Il Buco Alimentari and Minetta Tavern, then Corporate Service Director and Operations at the Balthazar Group.