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Philippe Labbé, Executive Chef at Shangri-La Hotel, Paris has been named "Cuisinier of the Year 2013" at Gault & Millau

Shangri-La
Paris, France
Philippe Labb
Executive Chef Philippe Labbé is ending 2012 on a high note, for this week he was named “Cuisinier of the Year” by Gault & Millau. This honour follows the unanimously enthusiastic public acclaim for the three restaurants at Shangri-La Hotel, Paris: the gastronomic restaurant L’Abeille now has five toques, while Shang Palace, exclusively dedicated to Cantonese-influenced Chinese cooking, has three toques. Established over 40 years ago, the Gault & Millau brand was created by Henri Gault and Christian Millau, two journalists who were passionate about culinary creativity, vision and quality – in fact, they invented the concept of nouvelle cuisine, which dominated the 1980s and changed the way the world looked at gastronomy. Acquired by Otium Capital in 2009, the Gault & Millau brand continues to champion exceptional creativity and its publications and products – a magazine, travel guides, tours and online platforms – remain among the most recognised and highly respected in the French gastronomy and travel categories.

Philippe Labbé, Executive Chef at Shangri-La Hotel, Paris is an alumnus of Lycée Hôtelier Alexandre Dumas | Strasbourg Illkirch .

Food & Beverage Europe France Paris
Shangri-La
Hotel GroupManagement CompanyBrand Owner

Shangri-La Group is one of the world’s premier developers, owners and operators of hotel and investment properties which comprises office buildings, commercial real estate and serviced apartments/residences. The Group’s other principal activities include hotel management services as well as property development for sale. It currently owns and/or manages over 100 hotels globally in more than 75 destinations under the Shangri-La, Kerry, Hotel Jen...