Benjamin Andreux

Benjamin Andreux’s apprenticeship at L’Oustau de Baumanière in Les Baux-de-Provence, France, set the terms of his early kitchen training: repetition, pace, and the kind of exacting work that turns basic technique into dependable craft. The next step, as Demi-chef de partie at Le Vallon de Valrugues in Saint-Rémy-de-Provence, France, added responsibility to that base, where timing and precision had to hold under service.

Paris brought a tighter register of kitchens and a wider range of demands. As a cook at Restaurant Apicius in Paris, France, and then with the kitchen team at Pavillon Ledoyen in Paris, France, he continued building through named houses rather than headline moments. The progression sharpened by accumulation, not by leap. That pattern continued at Prince de Galles in Paris, France, where he worked as chef, and later at La Scène in Paris, France, also as chef.

Each post added another layer of command inside the same discipline. Since 2023, Benjamin Andreux has held a dual appointment that reflects that range: Chef de Cuisine and Partner at Le Millénaire in Reims, while also serving as Executive Chef at Hok Kee Lao in Phang Nga.

The 2023-present role at Le Millénaire in Reims carries both Chef de Cuisine and Partner. That pairing places Benjamin Andreux inside the kitchen and inside the structure of the house, with responsibility that extends beyond service into the work of sustaining the place itself. In Phang Nga, the title is Executive Chef at Hok Kee Lao. The geography changes, but the expectations do not: control of pace, clarity in execution, and the ability to hold a kitchen together across a very different setting.

Benjamin's honors include Michelin star.