Naturally altruistic and always striving for perfection, Dominique Lory now leads the kitchens at the Hôtel de Paris Monte-Carlo. After more than 10 years working alongside Alain Ducasse at the three-Michelin-starred Le Louis XV - Alain Ducasse à l’Hôtel de Paris, he now brings his talent, vision, and passion to the diverse culinary experiences offered at the Palace. His journey is all about creativity, a philosophy of taste, and sharing between tradition and modernity.

A graduate of hospitality school, Dominique Lory began his career in Paris at the prestigious Ladurée on the Champs-Élysées, working as a demi-chef de partie. In December 1998, he met Alain Ducasse, who invited him to join the opening team of Spoon Food & Wine Paris as a first commis chef, alongside Christophe Moret.

From March 2000 to January 2002, he continued his career at Pierre Gagnaire restaurant as a first commis chef before moving to Saint-Tropez to join the Spoon at Byblos restaurant, where Alain Ducasse appointed him sous-chef until October 2002.

With this valuable experience, Dominique Lory then joined Le Louis XV Alain Ducasse à l’Hôtel de Paris in Monaco, where he spent four years as a chef de partie under Franck Cerutti, who instilled in him a passion for generous and authentic Mediterranean cuisine.

In January 2007, he became a sous-chef, and later chef de cuisine, at the Alain Ducasse restaurant, Plaza Athénée in Paris, working alongside Christophe Moret and, from 2010, Christophe Saintagne.

In 2011, Alain Ducasse entrusted him with the responsibility of running the kitchen at Le Louis XV Alain Ducasse à l’Hôtel de Paris, where he reunited with Franck Cerutti, who had been appointed executive chef of the Hôtel de Paris Monte-Carlo’s restaurants in 2008.

On August 2022, Dominique Lory took over as executive chef of the Hôtel de Paris Monte-Carlo, cementing his career of excellence within the world of fine dining.

Language Spoken : French

Photo credit : Monte-Carlo Société des Bains de Mer