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Executive Chef at Le Royal Monceau – Raffles Paris, Vincent Besugo Gaio brings a new dynamic to the Palace’s culinary offering, spanning from La Cuisine and Le Bar Long to banquets and bespoke dining experiences. He develops a holistic vision of gastronomy, conceived as a true signature of the guest experience.

His cuisine is built on a simple idea: to create dishes that are technically demanding yet easy to understand and enjoy. Behind each plate lies precise work on cooking techniques, textures, and balance, with a constant commitment to staying as close as possible to the product itself.

Trained in cuisine before spending several years in pastry, he retains from this background a particular sensitivity to textures and the construction of dishes. This dual approach now shapes a structured cuisine, where each element finds its place without excess.

Throughout his career, he has honed his skills in iconic establishments, notably at the Moulin Rouge alongside Chef David Lequellec, and later at Laurent, a former two-Michelin-starred restaurant. There, he developed a precise and rigorous style rooted in strong culinary fundamentals.

Deeply committed to French produce and the rhythm of the seasons, Vincent Besugo Gaio creates straightforward, expressive dishes, sometimes marked by his Portuguese origins in seasoning and cooking techniques. A direct, readable cuisine that prioritizes flavor above all.

Having been at Le Royal Monceau – Raffles Paris for several years, he has grown within the institution before taking the helm of its kitchens, with the ambition of delivering a consistent and demanding culinary offering, from the restaurant to events.