Born and raised in France, Chef Adriano Cattaneo was appointed Global Executive Chef of LPM Restaurant and Bar in mid 2022.
The talented chef’s love for cooking began in the kitchen of his father’s restaurant, where he gained knowledge of seasonal cookery techniques. Thanks to his early fascination for food, he was inspired to opt for a career path in hospitality. With hard work and perseverance, Chef Adriano earned his Culinary Arts degree in 2005 at L’Ecôle Hôtelière de Saint-Quentin, in Yvelines, France. His culinary foundations were largely based on French techniques and European gastronomy.
A goal-oriented individual, Chef Adriano’s professional career began in Paris where he first gained experience at multiple Michelin-starred restaurants. Renowned venues he worked at include Epicure, Le Meurice, L’Atelier de Joël Robuchon, and Nomicos. After Chef Adriano finished his studies, he was given the honor to begin his journey as Eric Frechon’s Commis at Epicure — the Michelin Star restaurant at Le Bristol Paris. After this first intensive experience, Chef Adriano wanted to diversify by using his knowledge of French gastronomy to serve non starred bistros. However, passionate about the challenge of continuous perfection and excellence requirement, Chef Adriano continued his career as Chef de Partie for 3 star Chef Yannick Alléno, at Hotel Le Meurice
In 2013, the brilliant culinarian spent a year working as a Premier Chef De Partie at L’Atelier de Joël Robuchon. He was then offered a Sous-Chef position with Chef Jean-Louis’ Nomicos, where he worked for two years from 2014. Chef Jean-Louis was a huge part of Chef Adriano’s success as he inspired him to be more creative and become the best of the best. Chef Adriano believed that working with a culinary icon such as Chef Jean-Louis was a great way to learn new skills and improve his understanding of the art of food.
With no prior plans of working abroad, Chef Adriano grabbed the opportunity of a lifetime to work in Asia. It was in 2016 when his career took a significant turn after being offered to work with David Alves, the former executive chef at L’Atelier de Joël Robuchon Hong Kong. The diligent gourmand joined the team as the Chef de Cuisine and his determination ultimately led him to be promoted to Executive Chef. Following six years of supervising a team of 25 people, passing down his French culinary techniques, and monitoring the kitchen to maintain the highest standard, it was time for Chef Adriano to take another exciting step in his life.
After working at several outstanding restaurants in France and Hong Kong, the now-renowned chef made the decision to step foot into the United Arab Emirates and join the award-winning LPM Restaurant and Bar. As the Global Executive Chef, Chef Adriano has spent more than 17 years effectively acquiring excellent culinary experience to successfully lead the restaurant group’s endeavors. Being an accomplished chef himself, Adriano has rubbed shoulders with, and learnt from, some of the most-respected names in the industry, who are admired worldwide for their outstanding talents in the kitchen.
Chef Adriano’s vision for LPM is to take the, already well established brand, to new heights. With the aim to stay true to the LPM concept, the Chef’s appreciation for the core menu will mean that it will remain the same. However, new seasonal dishes will be added to both the a la carte and business lunch menu, allowing them to evolve throughout the year.
Additionally, Chef Adriano’s first point of action was to appoint Chef Benjamin Clement, as Head Pastry Chef, in order to dymanize the desserts and compliment his new approach to the menu. Young chef’s, in general, will be more involved in the creative process of the kitchen, so that the contribute to the company’s success.