Loic LeperlierExecutive Chef
For the past 15+ years, Chef Loic 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.
Born in Réunion, 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 Loic ventured to Paris to hone his French cooking skills as Demi Chef de Partie, a renowned 3-Michelin star restaurant Lucas Carton. Thereafter, Chef Loic 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, wherein he honed his farm-to-table philosophy and nurtured an organic garden.
Following his Texas venture, he served as Junior Sous Chef for the Four Seasons Resort in Bora Bora, managing a team of 15 cooks. He returned to the states and the Relais family, becoming Chef de Cuisine for Hotel Fauchère in Pennsylvania.
For Chef Loic, life in the Adirondacks began a new adventure with The Point. His style of cooking combines French cuisine with his Réunion roots accented by Indian, African and Chinese influences. He strives toward achieving the highest of culinary standards, but also trains his dedicated staff to appreciate the fortunate work environment at such a prestigious property. With such a sophisticated, discerning clientele who dine in the world’s finest restaurants and hotels, they expect The Point to live up to such standards with each meal created during their stay. Chef Loic has risen to the occasion!