Damien Leroux is the Executive Chef of IDAM by Alain Ducasse and brings his rich array of international experiences to the restaurant. Native from a family of restaurant owners, he developed the love of cuisine at a very young age. At 16, Chef Bruno Cirino from “L’Hôtellerie Jérôme” introduced him to gastronomy.
This experience confirmed his love for “haute-cuisine” and after that, he decided to establish himself for several years on the Mediterranean. During this period he met Alain Ducasse for the first time, which proved to be decisive. Damien joined the team of Louis XV in Monaco where he worked for three years with Franck Cerutti. He rapidly adopted the philosophy of “La cuisine de l’essentiel” based on the respect of produce. In January 2015, Damien Leroux, joined Rech as Chef de Cuisine after having studied under the most renowned chefs.
