Philippe Geneletti

Holder of a CAP cuisine (vocational qualification in cooking) which he obtained in 1992 as the 5th best apprentice in France, Philippe Geneletti boasts a career path in numerous gastronomic restaurants and internationally renowned hotel complexes, where he quickly climbed the ranks.

In 1994, he joined the team of the 3-Michelin-starred gastronomic restaurant at the Relais 4* Bernard Loiseau in Saulieu (Burgundy) as Chef de Partie.

In 1997, he left France to become the Executive Sous-Chef of the Mandalay Bay Hotel & Casino (4-star hotel) in Las Vegas, where he managed 4 restaurants, including the gastronomic "Fleur de Lys", developing original menus and dishes, and creating banquets for 50 to 10,000 guests. He continued his career in the United States by becoming Head Chef of the gastronomic restaurant La Grappe d'Or (Wisconsin) in 1999.

Paris in 2008 and took charge of the kitchens of the gastronomic restaurant Les Pléiades (Barbizon, Seine et Marne) as Executive Head Chef. It was within this establishment that Philippe Geneletti became a Michelin-starred chef, earning his first star in 2009. He became one of the youngest starred chefs in France.

In April 2010, he worked on an original concept for a quality kebab with fresh ingredients and recipes validated by a dietitian. In 2011, he was featured in the book "Le dictionnaire des cuisiniers" (The Dictionary of Chefs) by Jean Francois Mesplede, a book honoring the best chefs who have marked France in different eras.

Author of the books "Fou de cuisine un peu fêlé des éprouvettes" and "rekreation in 2017", Philippe Geneletti offers creative and playful cuisine and masters modern molecular gastronomy techniques such as cooking with liquid nitrogen.