David Féau has been appointed Chef de Cuisine at The Royce at The Langham Huntington in Pasadena
Chef David Féau grew up cooking in the kitchen with his mother in France and earned his degree in classic cuisine at L'Ecole Hoteliere, Helene Boucher in his hometown of Le Mans. After honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris, he served as Executive Chef of Le Miravile, a Michelin Star rated restaurant in Paris, and then openedLatitude 40 & Version Sud in Paris, where he also was the Executive Chef. Following his success in Paris, Chef Féau made his way to New York to oversee one of the city's longtime favorites, Lutèce. After revitalizing the flagship restaurant in New York, Féau spearheaded the development of the sister restaurant in Las Vegas, earning both locations multiple four-star ratings from Mobil and Forbes Magazine. In 2006, Féau joined the Patina Group and became the Executive Chef for Café Pinot, bringing his vision of cuisine to downtown Los Angeles. After a year as Executive Chef, he became Corporate Executive Chef of Patina Restaurant Group’s west coast culinary operation.
