Claude Le Tohic

His training moves from Vannes to Paris to Lille, then into California, with each post marking a shift in scale and responsibility. Claude Le Tohic first studied at Culinary school in Vannes, France, then worked as apprentice at Les Hortensias in Paris, France, before becoming chef at Ghislaine Arabian’s Le Restaurant in Lille, France. In Paris, France, he became Head Chef at Jamin in Paris, France (from 1987), a key step before taking on Executive Chef duties at Joël Robuchon at MGM Grand Hotel & Casino in Las Vegas, Nevada, USA (2005–2019). Since 2019, Claude Le Tohic has been chef/partner at ONE65 in San Francisco, California, USA. The role carries that same progression from apprenticeship to leadership, now applied to a Modern French operation in California. The stated aim for ONE65 is access without excess: morning-till-night, Modern French cooking, presented without pretense and built around high-quality cuisine in a friendly and welcoming environment. Le Tohic also frames the building itself as part of the experience, with the pastry shop on the ground floor and each floor contributing to the O’ experience. “With ONE65, I wanted to create a morning-till-night, Modern French culinary destination, accessible to everyone, without pretense, offering high-quality cuisine in a friendly and welcoming environment.” Claude has said.