Jean-Philippe Borro


Chef de cuisine (Executive Chef) – Le Grill at the Hôtel de Paris

jean philippe borro

Jean-Philippe Borro hails from Chamalières in the Puy-de-Dôme department and studied at the Lycée Hôtelier de la Chaise Dieu (Chaise Dieu Hotel School) in the Haute-Loire department.


After obtaining his CAP diploma in 1991, he spent time in different French departments (Upper Savoy, Alpes-Maritimes, Rhône-Alpes, Burgundy etc.), discovering the wealth of the French culinary heritage.

It was Executive Chef Philippe Legendre from Restaurant Taillevent in Paris who introduced him to gastronomy.


When he was 25, he crossed paths with Alain Ducasse for the first time and was hired to work at his famous Paris restaurant as Chef de partie (Line Cook) alongside Laurent Gras and Jean-François Piège.


He then worked for several months at Louis XV before joining Alain Ducasse at the Hostellerie de l’Abbaye de la Celle as Second de cuisine (Second-in-command) to Benoît Witz for five years.

With this experience in hand, Borro managed the restaurant Clé des Champs in Orcine for four years as Executive Chef.



Since 2008, he has worked as Executive Chef at Le Grill of the Hôtel de Paris alongside Chef de cuisine exécutif (Executive Head Chef) Franck Cerutti.