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Chef Laurent Pillard
Laurent Pillard was born in “Loire Valley” France.
He discovered his Love for cooking at the age of 15, when he was offered an internship at “The Plaza Athenee” in 1981 where he worked under Claude Barnier a friend off Laurent’s parents.
After training at the Ecole Hoteliere “Francois Billoux” in Blois, Laurent apprenticed at the “Grand Hotel Du Lion D’Or” in Romorantin (France) under Chef Didier Clement.
Barely 19, Laurent moves to Paris, where he worked for a couple years at “Lucas Carton”.
He was soon contacted by previous Chef Didier Clement from “Grand Hotel Du Lion D”Or” where he stayed until his move to Roanne.
“Troigros” will be his career change where he met Joel Antunes whom he worked with on several occasions.
“Troisgros” a three Michelin Starred restaurant was a stepping stone for him as he later on in 1988 moved to Bangkok at the “Oriental Hotel” to work with Joel Antunes for the second time.
He then decided after a couple of years to go to Melbourne Australia where he was appointed Sous-Chef at Mietta’s.
London was his next destination where once again he worked with Joel Antunes as a Sous-Chef. Chef Laurent & Chef Joel opened “Les Saveurs” and were awarded their first Michelin Star after One Year.
In 1996 Laurent returned to France where he was Executive Chef at the “Hotel du Rivage” a One Michelin Starred establishment.
It is finally in July 2000 that Chef Laurent once again moved abroad and met with Joel Antunes in Atlanta (GA) to be Joel’s Sous-Chef at the “Ritz Carlton Buckhead” in the “Dinning Room”.
After four years of working in Atlanta, Chef Laurent was introduced to Chef Hubert Keller by a mutual friend, Chef Xavier Salomon of the “Ritz Carlton” Half Moon Bay.
After meeting, Chef Laurent & Chef Hubert took on a challenge to open Burger Bar a build your own Burger restaurant. Burger Bar is nothing of an ordinary Burger Joint, Chef Laurent developed a menu with Kobe beef, Ridgefield and Black Angus Beef Burger. A challenge Two French Chefs took on and succeeded.
But in September of 2004, “Fleur de Lys” Las Vegas opened its doors and brought a new French Haute Cuisine experience to Las Vegas, Chef Laurent incorporated his international and several two & three Michelin starred restaurant experiences to his dishes. You can sense a Mediterranean influence, as well as an international training in all his creations.
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