Sometimes cooking the simplest dish can take the greatest skill. With a deep knowledge and respect for the classic French style of cooking, Chef Semblat gets the most from his ingredients by cooking them carefully and with little fuss. His career started in Paris under Joël Robuchon, who noticed his talent and took him to work under him at the Robuchon au Dome in Macau – a restaurant that would become the first western restaurant in Hong Kong and Macau to be awarded three Michelin stars. From there he became Executive Chef at L’Atelier de Joel Robuchon in Shanghai, where he earned two Michelin stars. Today, having helped build world-class gastronomic destinations across China, he’s settled in Dubai, to help Jumeirah do the same.