Executive Chef

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Franck Pelux

The style of Chef Franck’s cuisine can be best described as innovative and highly impressive, often inspiring awe through his elegant yet bold and creative take on modern European cuisine. Prior to moving to Beijing, Franck worked at the esteemed La Maison Cheval Blanc by Yannick Alléno (2* Michelin ) and La Vague d’Or (3* Michelin ).

Franck’s years of expertise has accumulated into various skills that have fittingly prepared him for his contributions and achievements at TRB since 2015.

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