Born on December 16th 1968 in Puteaux, France, Yannick Alléno studied at Santo Dumont High School in Saint-Cloud. At the age of fifteen, he started to spend all his time cooking, learning from the best chefs.
He asserted himself in the wake of this renowned chefs that he deeply admires, before taking off by himself to run the Scribe kitchens.
In 1999, a first Michelin star rewarded his hard work and his creativity, which was confirmed later in 2002 thanks to the award of a second Michelin star.
In 2004, he received again his second Michelin star and achieved the ultimate accolade in 2007 with his third star.
Yannick Alléno likes to create, innovate, taste and play with the products in order to obtain the best of them. Hard work and rigor are his guidelines. Gifted with a strong and creative culinary identity, his talents and ingenuity come from his ability to reinvent traditional dishes giving them a unique interpretation, resulting in precision and surprise.
«It is a real pleasure to be able to develop my cuisine through a different culture and the revival of its gastronomy. Morocco and especially the Royal Mansour are endless source of inspiration, inciting continuously to perfection and to discover the wealth of the Arabian Nights. - Yannick Alléno »
In 2008, the creation of the group Yannick Alléno, confirmed his status. The aim of the company is to offer his expertise to hoteliers and food professionals. Since then, he has developed his activities and services in France and abroad. In 2009, he took in charge the three restaurants of the Royal Mansour in Marrakech.
In January 2011, Yannick Alléno launched YAM, the magazine dedicated to Chefs. This bi-monthly is a magazine prepared and written by food professionals, whose first objective is to convey contemporary values of gastronomy. He has appears in several popular TV cookery programmes.
Yannick Alléno has recently been honoured as the 'Chef of the Year 2015' by the Leading French Restaurant Guide, Gault & Millau. He is being elected by this culinary guide as having led an outstanding career in French gastronomy.