Chef de Cuisine – Restaurant Alain Ducasse à l’Hôtel de Paris
Dominique Lory is born on March 13th, 1979 in Angers, Pays de la Loire region in France. He grows up in Varades, in Loire-Atlantique and studies at the CFA of Nantes.
In 1995, he begins his career as an apprentice in his native village, in the restaurant Le Petit Pêcheur.
In 1997, after a BEP-CAP, he joins the kitchen team of the restaurant Ladurée, on Champs-Elysées avenue in Paris were he stays as a demi-chef de partie for one year.
In December 1998, he crosses for the first time Alain Ducasse’s road which proposes him to join the opening team of Spoon Food & Wine in Paris as a first commis de cuisine, next to Christophe Moret.
From March 2000 to January 2002, he is the first commis de cuisine in the restaurant Pierre Gagnaire. Then he leaves Paris to head to the restaurant Spoon Byblos in Saint Tropez, where he stays until October 2002 as a chef assistant.
In October 2002, he joins the Louis XV kitchen in Monaco, where he will stay for 4 years as a chef de partie under the watchful eye of Franck Cerutti, who will give him the love of the Mediterranean cuisine. In January 2007, he becomes sous-chef then chef adjoint of the restaurant Alain Ducasse au Plaza Athénée at the hotel Plaza Athénée in Paris. He works next to chef Christophe Moret and in 2010 with chef Christophe Saintagne.
In 2011, Alain Ducasse names him chef de cuisine of his Monte-Carlo restaurant : Le Louis XV – Alain Ducasse. Dominique Lory is 37 years old.