DAIOS COVE RESTAURANTS IN CRETE WELCOME CHEF EMMANUEL PILON

Entrusted by Alain Ducasse to carry forward the legacy of Le Louis XV, Emmanuel Pilon brings a lifetime of mastery to the table. Trained in Lyon under two Meilleurs Ouvriers de France — Christian Têtedoie and Davy Tissot — Emmanuel first joined the House of Ducasse in 2009, working alongside Franck Cerutti and Dominique Lory at Le Louis XV in Monaco. He then spent eight formative years in Paris as Assistant Chef at the Alain Ducasse restaurant at the Plaza Athénée Hotel, where he was a driving force behind the celebrated Naturalité cuisine alongside Romain Meder. His journey also took him to the acclaimed pop-up ADMO — Adrià Ducasse Meder aux Ombres — a singular encounter between Romain Meder and Albert Adrià.

‘Emmanuel Pilon knows Mediterranean cuisine well and brings his experience, rigour and sensitivity to it. He will enrich the restaurant’s offering by putting his creativity at the service of Naturalité cuisine’ – Alain Ducasse.

Emmauel Pilon visits the Cove to craft a high-calibre Culinary Journey for our guests.