Chef Cyrille Holota certainly has an impressive track record, having cooked in some of the world’s most famous restaurants. Holota broke into the culinary scene in the town of Clermont Ferrand in France’s Massif Central region. There, Chef Holota worked in the kitchens of Le Clave Restaurant and Le Radio, both recipients of one Michelin star. After getting his feet wet in two of France’s most demanding kitchens, Chef Holota moved to London where he worked at Les Saveurs Restaurant under the guidance of another of Atlanta’s favorite French chefs, Joël Antunes. After his tenure at Les Saveurs, his expertise led Holota to work in Paris with Chef Alain Passard as Chef de Partie at Passard Restaurant Arpege, a recipient of three Michelin stars.
After several years in Paris, Holota moved to Atlanta where he reunited with former mentor Joël Antunes at The Dining Room at The Ritz-Carlton Buckhead, winner of the 5-Diamond Award. When Chef Antunes opened his namesake restaurant JOËL in 2001, Holota joined him once again and was soon promoted to Chef and then Executive Chef. After his time at Joël, Holota was named Executive Chef of BLT Steak by celebrity chef Laurent Tourondel. Since then, Holota has served as Executive Sous Chef at the Four Season Hotel Bora Bora and assisted Celebrity Chef Antoine Westermann in launching acclaimed restaurant Le Coq Rico in New York. Now, Chef Holota is the head chef at Le Bilboquet where he leads the extremely talented team in the kitchen and crafts amazing French cuisine.