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Our Chefs

  • Photographie de Martin Simolka


    Martin has always been passionate about what he does, and it was while tending his little vegetable garden as a child and making family birthday cakes, that he developed a taste for cooking. After his studies, he cut his teeth in his native Germany working under Chef Thomas Neeser, who passed on his passion to him, in the Adlon Kempinski, the legendary 5-start hotel in Berlin.

    In 2008, he settled in Paris. In the most beautiful Paris houses, and alongside the great and the good, he learned and perfected his trademark techniques: colour, meticulous presentation, seasonal products sourced as locally as possible or even an Asian influence as a siren call to travel.

    From Pavillon Ledoyen, where he developed his creativity, to the Shangri La, alongside Chef Philippe Labbé, who passed on to him the taste for high-quality products and simplicity on the plate, to focus solely on the essentials, and before a move to the legendary George V, it was alongside Chef Raoux at the Peninsula that he spent his best and most formative years as First Sous-Chef.

    When he became Chef of the Brasserie Molitor at Hotel Molitor, he took on a new challenge where his cuisine would become more natural and more authentic, but with a twist of modernity.

    From vegetables and organic produce for a completely reimagined menu, closer to what the customer wants.

    “ Cooking is about sharing, pleasure and rigour, both with customers and my team. Joining Hotel Molitor is a dream come true for me. What a legendary place where the field of possibility seems endless! ” .

    A group of around 30 people, 5 Sous-Chefs and a pastry team led by Louise Riot since September 2022.

    He is also responsible for banquets, room service, the 1929 and the Rooftop.

    Follow him on Instagram.

  • Photographie de Benoit Gressent


    The young Chef cut her teeth at Grégoire Ferrandi and EBP, before joining the kitchens of the Westin, Violon d’Ingres and The Intercontinental where she perfected her technique, made her mark within award-winning establishments where she learned rigour, ‘platescaping’, the bread and butter of a service... Of all these experiences, the key one would be her decisive meeting with Chef Dominique Costa. Both from a professional point of view and on a personal level, Louise learned alongside this Chef who very quickly took her under his wing, supported her, pushed her, to finally bring her to the Peninsula Paris as chef de partie, where she would stay for 2 years.

    But Louise wanted to travel and left Paris. She then went to Lyon where she spent a year at the Cour des Loges, working under Chef Alexandre Fabregat as sous-Chef. A rewarding experience that enables her to unleash her creativity and begin to lay the groundwork for her future career outside Palaces.

    On her return to Paris in 2020, Chef Martin Simolka called her to rejoin the team at Molitor as Sou-Chef, then Chef from January 2022. As soon as she arrived, Louise enthusiastically throws herself into ‘crewing’ the recreation of Molitor as an ocean-going liner: from Brasserie to banqueting, but also the Rooftop in the summer, through to room service; so many areas of interaction for the young Chef. She quickly fell in love with the place as much for its infrastructure as for the teams she worked with.

    A young woman with the sunny personality, laughing eyes and a devastating smile, advocates less sugar and more simplicity and delicacy. She does her research, draws inspiration and innovates to get as close as possible to the product, using it in all its complexity.

    Her mother is from Martinique and her father is from Brittany and Louise uses the richness of her two cultures to blend all the flavours in her creations.

    Follow her on Instagram.