Christopher Hache is a French chef who spent nearly a decade at the helm of the kitchens of the Hotel de Crillon in Paris, one of the city’s grandest palace hotels. Michelin-starred first at Les Ambassadeurs and later at L’Ecrin, he built a reputation for inventive, delicate cuisine shaped by classical training and extensive travel.
Formed in some of the greatest kitchens in Paris, Hache combined technical rigour with a curiosity for the flavours of the world, making the Crillon a leading fine-dining destination during his tenure.
TL;DR
- French chef, born 14 December 1981
- Executive chef of the Hotel de Crillon in Paris until 2019
- Michelin-starred at Les Ambassadeurs and later at L’Ecrin
- Trained under Alain Senderens and Eric Frechon
- Known for inventive, travel-inspired cuisine
Christopher Hache key facts
| Born | 14 December 1981, France |
| Nationality | French |
| Known for | Hotel de Crillon, Paris |
| Restaurants | Les Ambassadeurs; L’Ecrin (Michelin stars) |
| Trained under | Alain Senderens, Eric Frechon |
A classical formation
Christopher Hache began his career in 2003 at Lucas-Carton under Alain Senderens, then holding three Michelin stars, and from 2006 to 2009 worked at Le Bristol alongside Eric Frechon. That grounding in two of the most celebrated kitchens in Paris gave him an exceptional classical foundation and prepared him for a major role of his own.
Les Ambassadeurs at the Crillon
In January 2010 Hache became head chef of Les Ambassadeurs, the restaurant of the Hotel de Crillon, succeeding Jean-Francois Piege. In 2011 the restaurant received a Michelin star under his direction. He would go on to serve as executive chef of the entire hotel until 2019, one of the most prestigious positions in French gastronomy.
L’Ecrin
After the Crillon closed for a major renovation between 2013 and 2017, the hotel’s fine-dining restaurant reopened as L’Ecrin, which earned a Michelin star in 2018 under Hache’s direction. There he served inventive, delicate cuisine inspired by his many travels around the world, confirming his standing among the leading hotel chefs of Paris.
Signature style
Hache’s cooking blends the rigour of his classical Parisian training with a genuine curiosity about global flavours. His dishes are refined and delicate, technically precise yet open to influences gathered on his travels. It is elegant, cosmopolitan cuisine in the grand Parisian hotel tradition.
Christopher Hache in context
Hache is one of the leading Paris hotel chefs featured on Pickup Table 4, alongside Stephanie Le Quellec and pastry chefs such as Francois Perret.
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Christopher Hache on Wikipedia
Christopher Hache FAQ
Who is Christopher Hache?
A French chef who led the kitchens of the Hotel de Crillon in Paris.
What restaurants is he known for?
Les Ambassadeurs and L’Ecrin at the Crillon, both Michelin-starred.
Who did he train under?
Alain Senderens and Eric Frechon.
How long was he at the Crillon?
As executive chef until 2019.
What kind of food does he cook?
Inventive, delicate cuisine inspired by his travels.
