Chef Antoine Moreau
Michelin-starred chef with over two decades of culinary mastery
Antoine Moreau
Executive Chef & Founder
Born in Lyon, the gastronomic capital of France, Antoine Moreau was destined for the kitchen. At sixteen, he began his apprenticeship under the legendary Chef Paul Bocuse, where he developed the classical foundation that would define his career.
After honing his craft in Paris at Taillevent and Le Grand Véfour, Chef Moreau spent five years in Tokyo, where Japanese precision and respect for ingredients profoundly influenced his approach. This fusion of French tradition and Eastern philosophy became the signature of his cuisine.
In 2010, he and his wife Claire opened Maison Rouge, transforming their vision of intimate, ingredient-driven dining into reality. Within three years, the restaurant earned its first Michelin star.
"The plate is my canvas, the ingredient my paint. My responsibility is to reveal the truth of each element while creating something greater than the sum of its parts."