Meet The Chef
Born in Romans sur Isère in the heart of the Drôme hills, Clément Leroy grew up in the middle of the treasures of nature, surrounded by gathering, fishing and hunting. His father, a butcher and delicatessen, sharpened his taste buds and developed his gourmet spirit. He even convinced him of an apprenticeship at the kitchen of Monsieur Chalaye in Pont de l’Isère. Classical cuisine, rigour but also family spirit constituted the red thread of these two years at the end of which he obtained his vocational training certificate in cooking. With this diploma he went to conquer the restaurants in Paris: Lasserre, Laurent and Taillevent.
In 2007, he started to work at rue Troyon at Restaurant Guy Savoy and opened the latter’s restaurant in Singapore in 2010 and in Doha in 2012. At the age of 33 years, Clément Leroy was chosen by Guy Savoy as his right-hand man. Rigorous, full of curiosity and with a secure artistic sense, he participated in the evolution of the dishes of the Paris restaurant. In 2014 and 2015 Guy Savoy entrusted Clément Leroy with the relocation of Restaurant Guy Savoy to the Monnaie in Paris.
Since July 2016, he has been the new chef of Auberge du Jeu de Paume.