The Taillevent has a new chef. Philip Chronopoulos has taken the helm of this Paris institution founded in 1946, known for its wine cellar and the rigor of its service as much as for its cooking, holder of two Michelin stars and owned by the Gardinier brothers.
He succeeds Giuliano Sperandio, who left the restaurant on Rue Lamennais in early September after more than five years running the kitchen, to launch a new project in Mexico. He leaves behind a relaunched house that regained its two stars under his watch.
Born in Athens, Chronopoulos trained at the Institut Paul Bocuse starting in 2004, then worked under Alain Passard at L’Arpège and Joel Robuchon at L’Atelier. In 2015, he took over the Restaurant du Palais Royal: one star in 2017, a second in 2022. That address closed in 2025 and has since reopened as Maison Ruggieri.
At Taillevent, his stated mission is twofold: keep the house’s classical course while aiming for a third star. That’s a long haul in French fine dining, where this kind of bet rarely pays off in a single season. The move also lands in a busy autumn for Paris’s top tables: Anne-Sophie Pic just opened her own restaurant at the Fondation Cartier, a few streets away.