Achille Checuz
Born and raised in the Venetian region of Italy, Achille's hunger for learning has taken him to London, Paris, Germany and Switzerland. He has worked for some of the biggest names in the hospitality industry, including Intercontinental Hotels, Mosimman’s, Baur au Lac and The Metropolitan.
Achille has a meticulous attention to detail and is committed to excellence. Always ready for a new challenge, nothing makes him happier than discovering innovative new products and ideas to share with his customers.
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Review
The open kitchen deploys top-drawer ingredients to telling effect in the tasting menu, a cavalcade of intense, finely calibrated treats … [Squaremeal]
To experience the best of the stellar chef’s show-stopping firepower, book a seat at the bar in the dimly lit ground-floor ‘atelier’ with its dark, minimalist red & black surrounds & soundtrack of cool beats. [Squaremeal]
No matter how sunny the day is, visitors feel as though night has instantly fallen when they walk into L'Atelier de Joel Robuchon. But when your eyes adjust, you’ll see a seductive looking restaurant. In Le Salon bar, which has a '1979 St. Tropez feel', drinkers sip cocktails on James Bond-style red leather pouffes. [Coutts Food]
Diners are made to feel welcome... The presentation of the food was faultless, and three out of the four dishes scored highly. [World Foodie Guide]
Service, noise level, comfort and the beauty of the room (and this room is like a red and black-lacquered Japanese box with a living wall of leaves) all have their part to play, and here all those elements slot neatly together to result in a real joy of a restaurant. [Gastronomy Domine]