Henri Carlier

At a Glance - Current role: Chef de cuisine, 2026–present. In this role, Henri Carlier steps into the forefront of the kitchen with the kind of confidence that comes from long practice, carrying forward the calm authority and exacting standards associated with a leading culinary post. - Previous role: sous-chef at Lucas Carton until 2026. His time at Lucas Carton provided the crucial grounding for his rise, a period in which he moved through service with the focused discipline that characterizes the best kitchen hands and second-in-command voices. - Craft: precise, seasonal and sensitive cooking, with an important emphasis on vegetables and fresh produce. Carlier’s style reads as considered rather than showy, attentive to the natural character of ingredients and to the subtleties that emerge when timing, texture, and seasoning are allowed to do their work. - Specialty: seasonal creative gastronomic cuisine centered on fresh produce and vegetables. His culinary signature is rooted in the seasons themselves, drawing energy from freshness and the quiet drama of produce at its peak, with vegetables placed firmly at the center of the plate rather than treated as an afterthought.