Didier Elena new Executive chef of Adour Alain Ducasse at the St Regis New York

Didier Elena

The St. Regis New York and Alain Ducasse are delighted to welcome Didier Elena as the new Executive Chef at Adour Alain Ducasse at The St. Regis New York.

Recognized as one of France’s most exceptional culinary talents, Chef Elena returns to New York following six years in France at the helm of one of the country’s renowned two Michelin-starred restaurants, Hotel Le Château des Crayères, which is celebrated as the Champagne region’s finest culinary experience. Prior to arriving at Hotel Le Château des Crayères, Chef Elena was the Executive Chef at Alain Ducasse at The Essex House, from 2000 to 2004, during which time the restaurant was awarded four stars by The New York Times and voted Best New Restaurant by The James Beard Foundation in 2001.

The relationship between Chef Elena and Alain Ducasse began with a chance encounter which ultimately changed the course of Chef Elena’s life and career, prompting him to leave medical school and receive his culinary education under the guidance of one of the world’s most celebrated chefs. Working and learning directly from his mentor, Chef Elena’s signature style and cooking philosophy reflect that of Alain Ducasse’s, combining a passion for the season’s freshest ingredients with the finest technique to create an unforgettable culinary experience.

Chef Elena will continue to evolve Adour’s menu to reflect Alain Ducasse’s contemporary vision and culinary passions. In keeping with Adour’s philosophy of “cuisine designed with wine in mind,” wine will continue to play an integral role in each dish on the menu. Chef Elena takes cues from the flavors and characters of wine to determine the direction of his menu and its ingredients. Each dish he creates has purpose on the menu and a story from beginning to end of each ingredient and its origin. One of the highlights of Adour’s new menu will be the seven-course seasonal Tasting Menu.

As a graduate of École Supérieure de Cuisine Française in Paris, Chef Elena has worked in many of France’s most acclaimed kitchens, including the three Michelin-starred restaurants Paul Bocuse in Lyon and Alain Ducasse’s Le Louis XV in Monaco. It was during the early 1990s, at Le Louis XV with mentor Ducasse, that Chef Elena learned his craft. Throughout his career, Chef Elena has also served as Culinary Consultant for ALAIN DUCASSE Entreprise and assisted in the development of Alain Ducasse’s books, Flavors of France and L’Atelier d’Alain Ducasse.

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