i. Biography
The Climb
Professional formation in a kitchen is built less on inspiration than on repeated standards: mise en place, timing, restraint, and the discipline to let product set the limit of the plate. Adrien Delcourt trained at L’ARÔME BY THE SEA, a grounding that places early emphasis on kitchen habits, market attention, and the practical relationship between technique and what arrives from the sea. Paris fine dining added a stricter register: plate grammar, sauce work, texture control, and service timing under rooms where small errors carry. Delcourt held a culinary role at L'Atelier de Joël Robuchon Saint-Germain, then continued with a culinary role at L’Orangerie at Four Seasons George V, a culinary role at Le Pré Catelan in Paris, France, and a culinary role at Le Relais d'Auteuil. Read together, those appointments mark an education in polished French execution rather than a sequence of titles. Kitchen leadership shifts the craft from station discipline to full-room control: staffing, tempo, standards, and the ability to keep a point of view stable through service. Delcourt became Executive Chef at Le Jules Verne in Paris, France, then served as Chef de Cuisine at Café Martinique in Marina Village, Atlantis, Bahamas. He later became Executive Chef at L’ARÔME BY THE SEA in Phuket, Thailand (from 2024), returning to a name connected to his formation in a leadership capacity shaped by Paris, the Bahamas, and Thailand. The current post places that accumulated discipline inside another working structure. Today, Adrien is kitchen lead of L'Écrin de Yohann Chapuis, a role that depends on continuity, precision, and the daily translation of prior rooms into present service.
Today
The work now reads through craft rather than résumé: formal French discipline, exacting Paris kitchens, resort-destination leadership, the Thailand chapter, and a stated focus on mindful sourcing gathered into one operating rhythm. In practice, that rhythm is made in ordinary kitchen acts: selecting, trimming, tasting, correcting, holding, and knowing when not to add. Delcourt’s background shows a cook formed in formal French environments and tested across Paris, France; Marina Village, Atlantis, Bahamas; and Phuket, Thailand. The through-line is controlled luxury: balance, polish, and respect for the ingredient over excess. As kitchen lead of L'Écrin de Yohann Chapuis, the role is present-tense and service-led, but it carries the standards of earlier rooms: L'Atelier de Joël Robuchon Saint-Germain, L’Orangerie at Four Seasons George V, Le Pré Catelan in Paris, France, Le Relais d'Auteuil, Le Jules Verne in Paris, France, Café Martinique in Marina Village, Atlantis, Bahamas, and L’ARÔME BY THE SEA in Phuket, Thailand (from 2024).
Signature
Signature dishes include “Vue Sur La Mer” menu and Gran Marnier Soufflé. The two signatures sit in different service registers. “Vue Sur La Mer” menu names a coastal point of view, with the room looking outward to water and horizon. Gran Marnier Soufflé belongs to the classic dining discipline of lift, heat, aroma, and exact timing; it gives the kitchen a narrow window between readiness and collapse. In both cases, the craft issue is control: poise under service pressure, and enough restraint to keep the dish clear.
Recognition
Adrien Delcourt has received One Michelin star earned while Executive Chef of Le Jules Verne. Adrien's honors include One Michelin star earned while serving as Executive Chef of Le Jules Verne. Within the trade, that recognition is attached to a specific post and standard of execution. For Delcourt, it sits alongside training, repetition, and leadership across kitchens with different demands, marking not a separate story but the visible outcome of accumulated discipline.
Profile updated July 2026
FAQ
Asked of Adrien
What is Adrien Delcourt's current role?
Adrien Delcourt is Kitchen lead of L'Écrin de Yohann Chapuis.
Where did Adrien Delcourt train or study?
Adrien Delcourt trained at L’ARÔME BY THE SEA.
What recognition has Adrien Delcourt received?
One Michelin star earned while serving as Executive Chef of Le Jules Verne.
