Yannick Franques

The Path

Classical French dining-room formation runs through Le Bristol, Hôtel de Crillon, Louis XV, and Grande Cascade; in Yannick Franques’s case, that foundation preceded chef roles at Restaurant des Rois in Beaulieu-sur-Mer, Provence-Alpes-Côte d'Azur, France, and Château Saint-Martin in Vence, France. The later itinerary included Austria, with a guest chef post at Restaurant Ikarus, Hangar-7 in Salzburg Airport, Austria (2022). The current work is split across two Executive Chef posts: La Tour d’Argent (since 2020) and Hakkasan Miami.

The Work Today

Holding Paris and Miami at once means working across two different registers: a historic French institution and a contemporary dining address. For Yannick Franques, the craft question is not whether heritage is present, but how tightly it is handled in service. The approach is neoclassical: a measured twist on culinary heritage, without treating tradition as expendable.

Career - Executive Chef — La Tour d’Argent, Paris, France (2020–present) - Executive Chef — Hakkasan Miami Beach, Florida, United States - Chef — Restaurant des Rois, Beaulieu-sur-Mer, Provence-Alpes-Côte d'Azur, France - Chef — Château Saint-Martin, Vence, France - Guest chef — Restaurant Ikarus, Hangar-7, Salzburg Airport, Austria (2022) Education: Le Bristol; Hôtel de Crillon; Louis XV; Grande Cascade

Signature

Pressed-duck service carries its own discipline: product, timing, tableside inheritance, and the weight of a house method. Yannick Franques’s named signatures include Frédéric Delair Duckling and signature pressed duck.

Acclaim

Peer recognition in the French trade is anchored here by Meilleur Ouvrier de France (2004), awarded to Yannick Franques, and by Two Michelin stars at Château Saint-Martin.

FAQ What is Yannick Franques's current role? Yannick Franques is Executive Chef. Where did Yannick Franques train or study? Yannick Franques trained at Le Bristol and Hôtel de Crillon. What recognition has Yannick Franques received? Meilleur Ouvrier de France (2004).