i. Biography
His cooking is built around seafood, and around the measured tension that comes when meat is paired with it. Clement Leroy describes that position plainly: “I like to describe my cooking style as a bridge between land and sea.” The point is balance, not display. Salt, richness, and structure are kept in check so the plate reads as a controlled crossing rather than a pile-up of ideas.
The Climb
Early work in fine dining put Clement Leroy into kitchens where pace and exactitude leave little room for improvisation. Service in those rooms demands composure as much as technique, and the discipline of that environment is visible in the clarity of his cooking now. He served as Head Chef at Restaurant Guy Savoy and as Executive Chef at Auberge du Jeu de Paume until 2017, before taking the Head Chef role at The Square in Mayfair, London (2017). He is now Executive Chef of The Square Restaurant (since 2017), a post that reflects a career built across Paris, Chantilly, and Mayfair.
Today
The structure of the kitchen is straightforward: fish, shellfish, and combinations that sit between land and sea, each arranged to sharpen the others. That logic gives the plates their force. Clement Leroy puts the approach in practical terms when he says, “Red mullet is not a fish that is cooked a lot at home, but the way to cook it is original and easy.” The phrasing matches the food: direct, usable, and considered.
Signature
Clement's signature dishes include red mullet, black pepper jus and confit mushroom, veal sweetbreads with squid, parmesan, black truffle and pomelo, and CRISPY RED MULLET WITH BLACK PEPPER JUS. Taken together, they map the language of his kitchen: sea set against earth, deep jus against acidity, sweetbreads alongside squid, truffle against pomelo. The work is defined by contrast, but the contrasts are managed. Each element has a job, and the plate is built to keep them in balance.
In Their Words “Red mullet is not a fish that is cooked a lot at home, but the way to cook it is original and easy.” “I like to describe my cooking style as a bridge between land and sea.”
Recognition
The recognition attached to Leroy’s work is carried by the kitchens themselves: senior posts across Paris, Chantilly, and Mayfair, held in sequence and at a level that indicates sustained trust. His cooking remains defined by a narrow but legible brief—seafood, and meat paired with seafood—handled with attention to balance, structure, and clarity.
Profile updated July 2026
FAQ
Asked of Clement
What is Clement Leroy's current role?
As of 2026, Clement Leroy is Executive Chef.
Where did Clement Leroy work before?
Clement Leroy's earlier career included Restaurant Guy Savoy, Auberge du Jeu de Paume, and The Square.
What is Clement Leroy known for?
Seafood or meat paired with seafood.
