About

Christophe Bellanca

Chef Christophe Bellanca grew up in the mountains of Ardeche, France and has worked in some of the world’s most prestigious restaurants over his distinguished career. He served as the culinary director for Joël Robuchon USA since 2011, overseeing the teams at L’Atelier de Joël Robuchon in New York and Miami, he was responsible for carrying chef Robuchon’s legacy while moving the restaurants forward and mentoring the next generation of culinary talent and earned 2 Michelin stars in New York City.

Chef Bellanca gained valuable experience beginning with Georges Blanc in Vonnas, La Pyramide under Patrick Henriroux in Vienne, Regis Marcon at Saint-Bonnet Le Froid and Pic with Anne-Sophie Pic in Valence where he worked for over six years. 

In 2004, Chef Bellanca moved to the United States and shortly thereafter was named “Best New Chef” while working at L’Orangerie in Los Angeles. A chance meeting with Chef Thomas Keller in France eventually led Chef Bellanca to move to New York City, where he went on to work at some of New York City’s top restaurants, becoming the Executive Chef at Le Cirque and Corporate Executive Chef of New York City-based BLT Group.