Celebrity Hotel Chefs

by Julie Besonen, 05/11/2011

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  • Alain Ducasse: Adour at The St. Regis New York
    2 E. 55th St., 212-710-2277, Midtown East, Manhattan
    Robo-chef Alain Ducasse oversees nearly 30 restaurants in nine countries, constantly jetting around to ensure they maintain his exacting standards. After surviving a plane crash in 1984, he not only overcame a fear of flying, he began taking more risks. The failure of two of his NYC restaurants, Alain Ducasse at the Essex House and Mix, did not deter him from trying again to conquer the City. Adour, which opened in The St. Regis in 2008, is a triumph, serving modern—not stuffy—French cuisine. David Rockwell designed the elegant, romantic setting, which is lined with beautifully lit wine bottles. Impeccably sourced ingredients include locally caught black sea bass, chicken from Four Story Hill Farm in Pennsylvania and dry-aged organic côte de boeuf from Niman Ranch. Executive chef Didier Elena's most must-have dish: homemade pasta with creamy sea urchin.

    Visit our page on The St. Regis New York for more information.

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