Claude Le Tohic

MGM Grand

Joël Robuchon

Executive Chef

For Executive Chef Claude Le Tohic it all began with crêpes.  Born into a restaurant family in Northern France, Le Tohic recognized at an early age his place was in the culinary arts.

Le Tohic attended culinary school in Vannes, France.  Less than three years later, in 1987, Le Tohic made culinary acquaintance with the chef that would forever change is life, Joël Robuchon.

Robuchon invited Le Tohic to become chef de cuisine at Jamin, his restaurant in Paris.  The duo worked together for almost a year before military service called Le Tohic away from the kitchen.

From 1989 to 1998 Claude Le Tohics’ career was peppered with positions at some of the finest restaurants in France.

After seven years of inspiring work at the CFAIE, he was invited by the “Chef of the Century” to open Joël Robuchon and L’Atelier de Joël Robuchon at MGM Grand, Le Tohic moved to Las Vegas in 2005.  “I am very proud to work with Robuchon, and humbled he has chosen to trust me with his namesake,” he says.

The restaurants Le Tohic has worked at in his career to date hold a combined 12 Michelin stars between them.  Despite all the awards and recognition his skills have garnered; including a James Beard Award nomination in 2009 for Best Chef: Southwest and induction as a member of the Maîtres Cuisiniers de France, Chef Claude Le Tohic remains a grounded and humble professional.