Pierre Altobelli - Sens & Bund

Pierre Altobelli originally from Nice in France was born into a family who owned a restaurant. From a young age his passion for welcoming people and cooking food drove him to make the decision to become a chef.

At the age of 16 he studied in the south of France and moved on to work in Spain with Ferran Adria and then for Alain Ducasse in Monaco. At the age of 24 he decided to go to the capital of France to improve his skills and knowledge with Pierre Gagnaire and then he has move in the reputable hotel Meurice.

Pierre’s rich background led him to meet the Twin brothers Jacques and Laurent Pourcel very quickly. The three star Michelin chef gave him the responsibility of opening a new restaurant in Paris called ‘Sens’.

After the great success of this restaurant Jacques and Laurent Pourcel decided to give him the new challenge of going to Shanghai to take over the position of Head Chef in Sens&Bund restaurant.

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

In the day-to-day life, and of course with my previous experience with the entire well knows chefs I have used to work in the past.

How would you define your cuisine in a few words?

Simple, elegant and focus to the essential

Which other Relais & Châteaux (Relais Gourmands) Chef would you like to meet?

Tetsuya Wakuda in Sydney