Christophe de Lellis

The Climb

French haute cuisine is built on repetition, control, and standards that do not soften with scale. Christophe de Lellis came up inside that system, carrying forward the imprint of the Robuchon kitchens and the discipline they demand. Born in Paris, France, he moved through successive roles with a style shaped by precision, restraint, and the sort of composure that reads clearly in service. Early work at Joël Robuchon in Las Vegas (2010–2014) set the baseline: exacting standards and a kitchen culture that leaves little room for drift. From there, the move to Sage in Las Vegas (from 2014) extended that training in a setting where consistency mattered as much as technique. The climb continued with Executive Chef at Joël Robuchon at The Mansion in Las Vegas (2017–2024), a position that placed Christophe de Lellis inside one of the clearest expressions of the Robuchon legacy. Mamani in Dallas is the current stage, and the same technical discipline still marks the work.

Today

At Mamani, Dallas, the role of Executive Chef is a direct extension of a career built in formal French kitchens. The position reflects the habits developed over years of exacting service: careful technique, measured execution, and a preference for clean lines over ornament. In Christophe de Lellis, those Robuchon-era standards remain legible in the way the kitchen is run and the way the work is framed.

In Their Words “It was great to work with a famous chef such as Robuchon and carry his legacy all these years.”

Recognition

The main recognition here is professional continuity: French haute cuisine, practiced at a high level, and the Robuchon lineage that shaped Christophe de Lellis’s approach. Those two facts do the work. His specialty remains French haute cuisine, the register that carried him from Paris to Las Vegas and now into Mamani in Dallas, where the same precision and restraint continue to define the role.