Dominique Lory

Hospitality school gave Dominique Lory the base; the rest came in kitchens where pace, precision, and hierarchy were non-negotiable. At Ladurée in Paris, Champs-Élysées, he worked as Demi-Chef de partie until 1998, then moved through first commis chef posts at Spoon Food & Wine Paris (1998–2000) and Pierre Gagnaire restaurant (2000–2002). The line kept tightening with a short stint as sous-chef at Spoon at Byblos restaurant in Saint-Tropez (2002), followed by Chef de partie at Le Louis XV Alain Ducasse à l’Hôtel de Paris in Monaco (2002–2006).

The next stage was built inside Alain Ducasse houses, where the work moved from brigade support to full kitchen responsibility. Dominique Lory went from sous-chef at Alain Ducasse restaurant, Plaza Athénée in Paris (2007–2010) to Head Chef there (2010–2011), then to Head Chef at Le Louis XV - Alain Ducasse à l’Hôtel de Paris in Monaco (2011–2022). Since 2022, he has been Executive Chef of Hôtel de Paris Monte-Carlo.