Christophe de Lellis

Christophe De Lellis became the executive chef of Joël Robuchon at the age of 27, making him on of the youngest chefs to head up the kitchen under the Chef of the Century. The Parisian-born chef cooked at Le Cardinal in the City of Lights before being brought to the Paris’s Marriot Hotel to be on the opening team of La Brasserie Renaissance; a two-year stint that ultimately led to his crossing the Atlantic to join chef Joël Robuchon’s eponymous Michelin Three-Star restaurant. He spent four years as a sous chef, rotating through each of the stations. In 2014, he moved over to Shawn McClain’s Sage at Aria as the chef de cuisine. Within a year, he got the call to return to Joël Robuchon Restaurant as chef de cuisine. Here he shares some of his favorite places to dine in Las Vegas when he’s not creating French cuisine extraordinaire.