|Executive Chef - Sébastien Rondier|
As Executive Chef of Adour at The St. Regis Washington, D.C., Sébastien Rondier established himself as a creative and highly-respected talent in the kitchen. Formerly the Executive Sous-Chef and a close collaborator of Alain Ducasse since 2000, Rondier shares a deep appreciation for the finest ingredients and refined flavors, two qualities that continue to distinguish and define all dining options at the hotel. Just prior to joining the culinary team at Adour at The St. Regis Washington, D.C. in October 2011, Rondier was the Executive Sous Chef at the W Retreat & Spa, Vieques Island where he worked to create miX’s contemporary, Mediterranean-inspired cuisine.
|Pastry Chef - Fabrice Bendano|
|As pastry chef of Adour at The St. Regis Washington, D.C., Fabrice showcases an extraordinary technique in the pastry arts, combining a dedication to quality with a balance of tradition and innovation. Fabrice has worked in pastry at several of the world's most renowned restaurants, including the two Michelin-starred La Belle Otero in Cannes, Ledoyen in Paris, the esteemed three-starred Taillevent in Paris, and as pastry chef at Crème de la Crème and at the Mandarin Oriental Hyde Park hotel in London,and Le Louis XV, Alain Ducasse's renowned three Michelin-starred restaurant in Monaco. Most recently, Fabrice showcased his talents as executive pastry chef at 1789 Restaurant, one of Washington, D.C.'s finest dining establishments.|