Hadrien Villedieu

Chef Hadrien Villedieu's culinary philosophy is deeply personal, viewing Chez Wam as a direct extension of his life and experiences – "it’s me on a plate." His core ethos is to transform the dining experience into a communal celebration, fostering connections among friends and family through meticulously crafted, modern cuisine. He describes his approach as "pure Parisian cuisine, but with a personal touch," an elevated French home cooking style distilled from over two decades of global culinary adventures. His vision is rooted in a foundation of classic French mastery, honed under luminaries like Alain Passard and Joël Robuchon, yet he champions an element of "fun and innovation." Villedieu embraces his personal taste, constantly pushing boundaries to create "unique dishes and unexpected flavour combinations that challenge traditional expectations." While his "culinary DNA remains French," his work is a vibrant tapestry of influences, reflecting stints in Morocco, St Barts, New York City, and Dubai, with notable inspirations from Japanese, Middle Eastern, and Southern European cultures. Ingredient sourcing, while not detailed to specific farms, emphasizes "top-level ingredients" and a creative, hands-on approach, exemplified by their house-made pickles – an ingredient so favored it's featured in numerous dishes, even inspiring a scallop emulsion with its juice. Chocolate, another key ingredient, is used inventively to enrich savory jus as well as in desserts. Villedieu’s overarching vision for Chez Wam is to offer an immersive journey, particularly through experiences like the Chef's Table, where guests are active participants, engaging with the culinary narrative through both taste and bespoke artistic presentations. Chef Hadrien Villedieu's signature approach is characterized by a sophisticated blend of classic French techniques, infused with modern, globally-inspired twists and a strong emphasis on personal expression and inventive flavor combinations. His training under three Michelin-starred chefs Alain Passard and Joël Robuchon instills a foundation of exacting standards, which he then elevates with "avant-garde Parisian dishes" that often feature Asian influences. Technically, he demonstrates mastery in diverse methods from blowtorching hamachi to various smoking techniques and confit preparations. His culinary style is defined by creating "unexpected flavour combinations" that seamlessly marry disparate cultural profiles, such as Japanese favorites with Middle Eastern elements (Tuna Sumac with avocado wasabi cream and ginger) or a Filipino classic reimagined through a French-Moroccan lens. Plating and presentation are central to his artistry, with a focus on dishes that are both visually stunning and tell a story, notably seen in his Chef's Table menu which features unique illustrations for each dish. His most legendary signature dishes, reflecting his technical mastery and artistic vision, include: - **Poulet Adobo**: A standout twist on a Filipino favorite, featuring sweet soy-marinated chicken thighs and exquisitely cooked pearl couscous, a nod to his time in Morocco. - **Hokkaido Scallops**: Presented with Jerusalem artichoke cream and a distinctive pickle sauce, highlighting his innovative use of pickles. - **Mussels in Coconut Curry Cream with Crispy Onions**: An example of his fusion of French techniques with Asian flavors. - **Fried Camembert with Black Garlic and Sweet Philly Sauce**: A personal, adventurous twist on a classic. - **Foie Gras Bao** and **Seabass Ponzu**: Exemplifying his avant-garde Parisian dishes with Asian influences. - **Wagyu Cheeseburger with Foie Gras**: A nod to his playful 'Junk Food Man' past, elevated with premium ingredients.

Career

• EXECUTIVE CHEF CO OWNER at CHEZ WAM RESTAURANT, Dubai, United Arab Emirates
• EXECUTIVE CHEF at INKED, Al Serkal
• Executive Chef at Top Chef cooking studio, Jumeraih / Dubai
• Chef De Cuisine at Consulting culinaire, New York / Marrakech / St Barthélémy
• Consulting Culinaire at Voyageur Lounge, St Barthelemy
• Chef De Cuisine at Bab hôtel, Marrakech, Maroc
• Chef De Cuisine at Relais et Châteaux Ksar Char Bagh, Marrakech, Maroc
• Chef De Partie Tournant at L'Arpège d'Alain Passard, Région de Paris, France
• Chef De Partie at L'Apicius de Jean-Pierre Vigato, Région de Paris, France
• 1/2 Chef De Partie at L'Atelier de Joel Robuchon, Région de Paris, France
• Commis De Cuisine at Faugeron de Henri Faugeron, Région de Paris, France
• Stagiaire Commis De Cuisine at Le Pergolèse d'Albert Corre, Région de Paris, France
• Chef De Rang at Restaurant Lounge Renoma Café Gallery de Maurice Renoma, Région de Paris, France

Mentored by Joel Robuchon, Alain Passard, Jean-Pierre Vigato.