| Executive Chef - Julien Jouhannaud |
| As Executive Chef of Adour at The St. Regis Washington, D.C., Julien Jouhannaud, 29, oversees a kitchen of thirty-three cooks and demonstrates a masterful technique that combines passion, precision, and creativity. An integral member of the Groupe Alain Ducasse since 2001, Julien brings to Adour an incredible depth of experience and he shares with Alain Ducasse a common vision and appreciation for the finest ingredients. Most recently, Julien served as chef de cuisine at The Harbour Grill at the Hilton Hotel in Singapore, a position he has held since November 2005. Julien's talents in Singapore earned him several accolades, including a silver medal at Asia's most recognized culinary competition, Food & Hotel Asia's Culinary Challenge. In 2008, Julien joined the team of Adour at The St. Regis Washington, D.C. |
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| 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. |
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| Wine Director - Brent Kroll |
| Brent Kroll, Wine Director of Adour at The St. Regis Washington, D.C., brings with him a wealth of knowledge and expertise on wines and spirits and years of experience in the hospitality industry, having worked at such renowned establishments as Casa Tua in Miami and Michael Mina Restaurant Group's Bourbon Steak in Miami and Saltwater Detroit. Most recently, Kroll served as Wine Director of The Oval Room and Ardeo/Bardeo in Washington, D.C., a position he held since 2008 before joining the Adour team in 2011. Kroll was nominated in 2010 for the Starchefs' "Rising Star" award and has been featured in publications such as The Washington Post and DC Modern Luxury. |
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| Restaurant Director - Shaun Sleeper |
| As Restaurant Director of Adour at The St. Regis Washington, D.C., Shaun oversees the day-to-day operations of the restaurant. He is dedicated to ensuring that each guest is offered a pleasant and memorable dining experience within the restaurant's warm and inviting environment. Shaun's attention to detail, hospitality, and organization is attributed to his years of experience working in several renowned resorts and hotels around the nation. Shaun has had great experience working in banquet and events departments, and most recently, managed the banquet functions at The St. Regis Washington, D.C. His familiarity with the hotel and restaurant, combined with his experience in other hotels and resorts such as La Quinta Resort & Club, marks Shaun as a welcome addition to Alain Ducasse Enterprise and an integral member of the Adour at The St. Regis Washington, D.C. team. |
