Executive Chef Damien Leroux was brought up with flour, butter and sugar in his veins as his family owned and ran a traditional French brasserie in a little town called Chateaudun. He trained in classic French patisserie under Alain Ducasse, working in 3 Michelin-Starred brigades at Le Louis XV in Monaco & The Dorchester in London.

Raised around a family food business based on tradition, using all-natural, local produce, and reared in French kitchens with the most exacting, high standards, Damien combines his experience to produce the sweet things that he loves, with the best-quality ingredients and a thoughtful process.