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Restaurant Petrus

Petrus Chef Romain Dupeyre

“Only the best natural ingredients are used to create dishes as they should be.”

Petrus Chef Romain Dupeyre

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Naturally passionate

Chef Romain Dupeyre

Hailing from France, Chef Romain is the Head Chef at Michelin-starred Restaurant Petrus. Having completed his culinary training in France, Chef Romain has worked in some of the world’s most notable kitchens including Chef de Cuisine at Sirocco in Bangkok, Thailand, Sous Chef at Le Figuier de Saint-Esprit, Antibes and Sous Chef at the Hotel Ritz, Paris. He began his career at the two-Michelin starred Château de la Chèvre D’or in France, and prior to joining the Shangri-La Group, he was Chef de Cuisine at the Pan dei Palais Relais & Chateaux.  
 
This is not his first time with the Shangri-La Group; in 2010 he was also part of the pre-opening team for the Shangri-La Paris, overseeing the opening of fine dining restaurants L’Abeille and La Bauhinia as well as the banqueting operation.  
 
Managing all the kitchen operation and culinary team at Restaurant Petrus, Chef Romain maintains a creative spirit in the design of the fine-dining menu, with the dishes reflecting the passion and flair that he has become known for.