The name of Le Bourbon is linked with that of 38 year old executive chef Laurent Vandenameele.
Growing up in his native northern France, Laurent Vandenameele chose a gastronomical career while still just a teenager, graduating from culinary school and immediately gaining employment at a luxurious brasserie in downtown Paris.
After experiencing the fine-dining trade, he joined the staff of the Michelin-starred seafood restaurant, then became sous-chef at Le Meridien Dubai before coming to Budapest to open Le Bourbon restaurant as executive chef.
Number one rule for his team is to only use the highest quality fresh ingredients, which concerns of course the large selection of fish and seafood on the menu. When creating a food, Vandenameele's credo consists of using a minimum quantity of spices in order to leave the original flavor to the product.
On the recommendation of the Hungarian Bocuse d'Or Academy, he received the prestigious gastronomic prize „Les Toques Blanches du Monde".
In 2011 chef Laurent Vandenameele was honoured by the French President for his contribution to French gastronomy.
The Ambassador of France to Hungary, HE René Roudaut presented Laurent Vandenameele with “la médaille du Mérite Agricole” at a cocktail reception given in his honour at the Residence in Budapest.
Laurent is supported by his Head Chef Endrédi Zsolt and Pastry Chef Mázás Istvan who have been with him since the opening of the hotel.