Vincent Le Roux

Today

Hospitality-school training in Dinard gave Vincent Le Roux the base for a career built through service management and food-service leadership. From 1999–2003, he served as management associate at Hôtel Cour des Loges, then moved to director of food service at Sofitel Lyon from 2003–2007. Since 2007, Vincent has held the post of directeur général at Paul Bocuse - Le Restaurant Gastronomique while also serving as executive chef of Rong Yuan Can Guan. The two roles show the same trade from two angles: keeping an operation aligned while carrying kitchen authority across borders.

In Their Words “Preserving the house while keeping the Bocuse spirit is the mission Madame and Monsieur Bocuse entrusted to me, and to which I have devoted my days and many of my nights for all these years.” “The Paul Bocuse experience has always been modern because it is timeless.”

Career - Directeur général — Paul Bocuse - Le Restaurant Gastronomique (2007–present) - Executive chef — Rong Yuan Can Guan, Chengdu, China - Management associate — Hôtel Cour des Loges (1999–2003) - Director of food service — Sofitel Lyon (2003–2007) Education: Hospitality school in Dinard

Recognition

At Paul Bocuse - Le Restaurant Gastronomique, he describes the brief as keeping the Bocuse spirit intact while carrying that responsibility across many years and nights.

FAQ What is Vincent Le Roux's current role? As of 2026, Vincent Le Roux is Executive Chef. Where did Vincent Le Roux train or study? Vincent Le Roux trained at Hospitality school in Dinard.