Christophe Bellanca

Corporate Executive Chef, L’ATELIER de Joël Robuchon

Chef Christophe Bellanca has worked in some of the world’s most prestigious restaurants, and is now the Executive Chef of L’ATELIER de Joël Robuchon New York, overseeing the menus at the world-famous fine dining establishments.

In 2011, Chef Bellanca was appointed Executive Chef of L’ATELIER de Joël Robuchon New York at the Four Seasons Hotel, (two Michelin stars). Over the past several years, he has traveled the world, training alongside Chef Joël Robuchon and his teams in France, Monte Carlo, Hong Kong, Macau, Bangkok, Las Vegas, and Montreal. At the new L’ATELIER de Joël Robuchon in New York’s Meatpacking District, Chef Bellanca upholds the high standards that have earned a total of 31 Michelin stars worldwide, and executes the vision of the legendary Chef.

Chef Bellanca grew up in the mountains of Ardeche, France.  Influenced by his Italian father’s passion for cooking, he decided to pursue a culinary career, and started an apprenticeship in a kitchen in Lyon at the age of 14.

Once he completed culinary school, Chef Bellanca took his first professional job working in the kitchen of La Mere Vittet in Lyon, France. After a brief hiatus from the culinary world to fulfill military duty, he returned to France and continued his training, learning from some of the world’s leading chefs. Chef Bellanca gained valuable experience beginning with Georges Blanc in Vonnas, France (three Michelin stars), La Pyramide under Patrick Henriroux in Vienne, France (two Michelin stars), Regis Marcon at Saint-Bonnet Le Froid (three Michelin stars, and Pic with Anne-Sophie Pic in Valence, France (three Michelin stars), where he worked for over six years.  

In 2004, Chef Bellanca moved to the United States, and shortly thereafter was named Angelino magazine’s “Best New Chef” while working at L’Orangerie in Los Angeles. A chance meeting with Chef Thomas Keller (Per Se, French Laundry) in France eventually led Chef Bellanca to move to New York City, where he went on to work at some of New York City’s top restaurants, becoming the Executive Chef at Le Cirque and the Corporate Executive Chef of New York City based BLT Group. 

Salvatore Martone

Executive Pastry Chef, L’ATELIER de Joël Robuchon

Renowned for his exquisite and visually striking pastry creations, Salvatore Martone is the Corporate Executive Pastry Chef for all of Chef Joël Robuchon’s restaurants in the US, and the Executive Pastry Chef of L’ATELIER de Joël Robuchon in New York.

A long-time veteran of Chef Joël Robuchon’s highly acclaimed restaurants, Martone was most recently the Executive Pastry Chef at the three Michelin starred Joël Robuchon Restaurant and the Michelin starred L’ATELIER de Joel Robuchon at the MGM Grand Hotel & Casino in Las Vegas, a position for which he was initially recruited when it first opened in 2005, moving up the ranks from Executive Pastry Sous-chef to Executive Pastry Chef in 2010. Prior to working in Las Vegas, Martone served as Pastry Chef at the two Michelin starred L’ATELIER de Joel Robuchon at the Four Seasons Hotel in New York City.

Taking inspiration from Chef Joël Robuchon’s continual quest for excellence and dedication to using the highest quality ingredients in his savory dishes, Martone seeks to do the same with pastry, creating beautiful, whimsical and delectable creations. From an “Hermès Chocolate Cake bag” to blown sugar sculptures, Martone’s philosophy has always been never to compromise on taste to make beautiful desserts, always seeking to combine both aesthetics and flavor.

A native of Naples, Italy, Martone began his education at the Hotelery School in Naples, Italy, and later attended Instituto Superiore Arti Culinarie in Venice. Wanting to round out his pantry knowledge he came to the United States to attend The French Pastry School: Art de La Patisserie in Chicago, Illinois.

Chef Martone has garnered numerous accolades over the course of his career. He received a James Beard Award nomination for Best Pastry Chef in 2015, was named one of the Top 10 Pastry Chefs in America by Dessert Professional in 2015, and won the 3rd Annual International Pastry Competition in 2012. To see more of his stunning creations, follow @chefsmartone on Instagram.

Tetsuya Yamaguchi

Corporate Head Baker, L’ATELIER de Joël Robuchon

A Japan native with baking experience from across the globe Tetsuya Yamaguchi posesses a unique knowledge of the art and science of bread making. Currently serving as Corporate Head Baker at L’ATELIER de Joël Robuchon in New York City, Tetsuya has been working with Joël Robuchon and his team for almost twenty years.

While studying political science at KEIO University in Japan, what first began as an experimentation with baking, developed into a full-blown career opportunity when he became interested in baking bread. After graduating from the Technology Institute of Bread in Japan and gaining further knowledge through bakery jobs, Tetsuya landed the job of a lifetime after long admiring the work of Chef Joël Robuchon.

Tetsuya spent 18 years in Tokyo, working for all five of Robuchon’s Tokyo locations, masterfully executing and developing his French bread baking skills while being directly trained by Joël Robuchon himself. Later, he helped open Robuchon locations across Asia and North America, including Bangkok, Shanghai, Hong Kong, Tapei, Montreal, and Las Vegas, where he curated the bread program as Chef Boulanger and also trained staff.

Now, serving as Corporate Head Baker for L’ATELIER de Joël Robuchon, he gears up to open the L’ATELIER de Joël Robuchon latest location, in New York City’s Meatpacking District. Rounding out what is sure to be one of the most special dining experiences in New York City, the restaurant will feature an onsite bakery within the space, a hallmark for L’ATELIER locations across the globe. 

With Tetsuya at the helm, the bakery within the restaurant will produce five different types of house breads daily, and will be served to guests as soon as being baked, ensuring that the bread is always as fresh as possible. Signature breads will include Mini Baguettes, ‘Escargot’ (olive oil swirl brioche), Integrale (whole wheat) and Pain au Fromage (baguette baked with melted Comté cheese).

Deleon Pinto

General Manager, L’ATELIER de Joël Robuchon

Born in Brazil, Deleon Pinto comes from a family of hospitality professionals. Growing up, he worked in the restaurant owned by his grandparents and parents, which inspired him to pursue a career in the industry. After moving to the US, Deleon worked at several prestigious restaurants in New York City before joining the team at the legendary Le Cirque in 2006 where, at 23, he became the youngest Captain in the restaurant’s history. After 8 years, he was promoted to General Manager. During that time, Deleon gained expertise in hiring, training, customer service, labor, quality control—and, most importantly how to make the restaurant’s discerning guests feel at home. In 2015 he became the General Manager of Caffe dei Fiori in New York, creating a warm and welcoming atmosphere for all its patrons.