Other
Dominique Lory
Executive Chef
- Discipline
- Other
i. Biography
The Climb
High-level apprenticeship makes repetition useful: station discipline, pressure-tested consistency, and precision that still holds during service. In Dominique Lory’s early formation, work for Pierre Gagnaire at Pierre Gagnaire placed that discipline inside a kitchen where cooking is handled as both method and expression. Monaco brought a palace standard into the same formation. At Le Louis XV - Alain Ducasse à l’Hôtel de Paris, Dominique worked for Alain Ducasse under Franck Cerutti, in a setting where fine dining depends on place, service tempo, and the exact treatment of every guest-facing detail. The craft was not only the plate; it was the daily resetting of standards across service. Paris added another exacting room to the line of training through work at Plaza Athénée in Paris. Monaco then became the center of the work again when Dominique returned to Le Louis XV - Alain Ducasse à l’Hôtel de Paris in Monaco as head chef from 2011. The current role, Executive Chef for all kitchens of Hôtel de Paris Monte-Carlo, requires range: multiple kitchens, multiple occasions, and a continuous standard of hospitality.
The Current Work
The cooking language is organized around clarity, generosity, and closeness to product. “Products, flavors, colors – everything is there. Fish originates from local fishing, herbs and vegetables from the inland.” The value is not volume; it is the ability to arrange landscape, season, and disciplined handling into a table that reads cleanly. Hospitality gives the cooking its frame. In Dominique Lory’s words, “Our food is and always will be about sharing.” That keeps the work connected to the room: the guest, the occasion, the conversation, and the service memory carried out of Hôtel de Paris Monte-Carlo.
Signature
Signature dishes include At Le Grill and A risotto with fresh mint. In Dominique Lory’s work, those names indicate control rather than display: familiar flavors kept readable, freshness protected, and technique used to support pleasure rather than announce itself. At Le Grill belongs to the register of a dining room shaped by its setting. A risotto with fresh mint works through direct refinement, where aroma and restraint carry the effect. Together, they show attention to product, texture, and the force of one measured detail.
Distinctions
“Listening, offering those little touches that make the experience so special… that’s what guides me. At the end of the day, cooking is about creating wonderful memories.” Recognition here sits inside the practice of hospitality, not outside it. In Dominique Lory’s work, the standard is listening, reading the guest, making the small adjustment that changes the experience, and keeping polish tied to care. From early kitchens to Executive Chef for all kitchens of Hôtel de Paris Monte-Carlo, the through line is a rigorous service culture built to remain with the guest after the meal.
Profile updated July 2026
FAQ
Asked of Dominique
What is Dominique Lory's present role?
Dominique Lory is Executive Chef for all kitchens at the Hôtel de Paris Monte-Carlo.
Where did Dominique Lory work before?
Earlier in their career, Dominique Lory worked at Pierre Gagnaire, Le Louis XV - Alain Ducasse à l’Hôtel de Paris, and Plaza Athénée.
What recognition has Dominique Lory received?
Gault&Millau d'Or PACA and Monaco (2026).
