Chef Sebastien Lepinoy possesses two decades of experience from some of the finest restaurants in France. Previously heading up Robuchon’s Hong Kong flagship, he made the jump to become executive chef of CÉPAGE in Wan Chai.
Sebastien’s culinary career began in 1990 and saw him working in the kitchens of many a Michelin-starred restaurant. He logged time at one starred Chateau de Noirieux in Briollay, followed by the one starred Restaurant CAYOLA in Sables D’Olonnes. In 1993, Sebastien joined restaurant JAMIN in Paris, owned by Mr. Joel Robuchon, kick starting their association of a lifetime. Three years later, he moved to two Michelin-starred Restaurant LAURENT in Paris, learning from its renowned Chef de Cuisine Philippe Braun.
Come 1997, Sebastien worked his way up the Robuchon ladder, moving from Chef de Partie, to Sous Chef de Cuisine and finally Chef de Cuisine at the Societe de Gestion Culinaire Joel Robuchon – involved in gastronomic research and development, as well as numerous TV cookery shows and international promotions.
From 2002-2006 he made his own name as Chef de Cuisine at Le Grand Café, one of the finest restaurants in Ukraine. During that time, he was voted ‘Best Chef in the Ukraine’, with his dining room voted ‘Best Restaurant’ in the country. Earning this prestige, he was then appointed as Chef de Cuisine at the two Michelin starred Hotel Metropole in Monte Carlo by Joel Robuchon.
Later the same year he transferred for the opening of L’Atelier de Joël Robuchon Hong Kong – which quickly established itself among the world’s top 100 restaurants; earning two stars in the Michelin Guide Hong Kong-Macau and voted ‘Best Restaurant in Asia’ in the MIELE Guide.
Ambitious to become renowned as one of Hong Kong’s top chefs, Sebastien attracts admirers with a fusion of French cuisine adapted to local ingredients and taste in line with the latest culinary trend of “locavore” – going local.