The chef of the century has passed at the age of 73. We look back at his insatiable appetite for growth and his plans to nurture the next generation
Even as he grew his empire with openings in New York, Miami and Geneva, this legendary French chef was laying the groundwork for his most ambitious legacy project opening in 2019. Before his untimely death on August 6, 2018, at the age of 73 (due to cancer), there seemed to be no stopping the“chef of the century”, Joel Robuchon.
Long before holding the most Michelin stars under his group of restaurants, Robuchon was renowned for his rigour, professionalism and creativity in the kitchen, earning the title of Meilleur Ouvrier de France (Best Craftsmen of France) in Culinary Arts at age 31 in 1976.
Singapore was one of the chef ’s favourite stops, where he would visit at least three times a year to oversee the menus at three-star Joel Robuchon Restaurant and two-star L’Atelier de Joel Robuchon. Unfortunately, he had decided to close both restaurants. Their location away from the city in Sentosa could be a challenge Robuchon conceded, yet both had been a success due in part to the draw of the Michelin guide and the strong culture of the restaurant group.
Adjustments, it appeared, were necessary in this ever competitive industry. Arriving from New York after opening L’Atelier de Joel Robuchon in Manhattan in November last year, the imposing chef looked fresh and alert—and 27kg lighter—something he attributed to his organic, healthy new eating habits on which he managed to shed the weight in 2013, leading him to co-author a book with his doctor, Nadia Volf, called Food & Life. “Food has to be more and more healthy; this will be very important to diners,” he emphasised, noting that his restaurants were incorporating more organic and healthful ingredients such as turmeric and pomegranate.
(Related: It's Goodbye To Joel Robuchon In Singapore This June)