Chef Loic Leperlier
For the past 20+ years, Chef Löic Leperlier had the opportunity to explore his love for the culinary arts personally and professionally through travel, hard work and dedication. His professional tenure has included Michelin Star restaurants and Five-Star resorts in Europe and French Polynesia, followed by Relais & Châteaux properties in the US. His impressive experience led him to his appointment as Executive Chef of The Point. He is exceptionally excited for the most recent kitchen renovation. There are several exciting changes that Chef Löic believes will truly bring the once Rockefeller kitchen into the 21st century.
Born on Réunion Island, a French island off the coast of Madagascar, his culinary career began by apprenticing at his family-owned Creole restaurant. After receiving his degree from the Lycée Hôtelier La Rénuion, Chef Löic ventured to Paris to hone his French cooking skills as Demi Chef de Partie at renowned 3-Michelin star restaurant Lucas Carton. Thereafter, Chef Löic moved to Ireland to work as Chef Garde-Manager at the Five* Dromoland Castle Hotel. His first Relais & Châteaux endeavor came with relocation to the US as Sous Chef de Cuisine for the Inn at Dos Brisas in Texas. He served under Chef Jason Robinson who held Les Grand Chef recognition, where Chef Löic honed his farm-to-table philosophy and nurtured an organic garden.
Following his Texas venture, Chef Löic served as Junior Sous Chef for the Four Seasons Resort in Bora Bora, managing a team of 15 cooks. He returned to the United States and the Relais family, becoming Chef de Cuisine for Hotel Fauchère in Pennsylvania. It was at this Relais that he met his wife, who is originally from Quebec.