DELAVAUX : A true enthusiastic
 Right after graduating a Lycée Hôtelier, Edouard Delavaux began working in prestigious Parisian Palaces. As a Chef de Rang, he discovers the Céladon and the Bristol. After a short period working near London, he arrives at the Meurice in 2006 as the Head Waiter. At that time, Yannick Alléno only had two Michelin stars. They get the third one together in 2007
At that point, many projects start to arise around the young triple-starred chef. In 2008, Edouard Delavaux becomes the Director of the Hotel Cheval Blanc restaurant, in Courchevel. After only two seasons, this place was just awarded its second Michelin star at the beginning of 2010. Around the same period of time, Edouard Delavaux is promoted to Executive Director of the Yannick Alléno Group. He manages all the openings, from the Royal Mansour in Marrakech to the Hôtel One&Only in Dubai. He organizes the training of the staff and develops the standards and procedures.
You won’t find another Director of restaurant so enthusiastic about his job. “The perfect place, the relation between the clients and the executive chef”, that is how he defines it. Here is a young man always looking for new projects and challenges.
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