Hôtel de Crillon, A Rosewood Hotel Names Alan Taudon as Its New Executive Chef

Hôtel de Crillon, A Rosewood Hotel is bringing in one of Paris's most closely watched young chefs to lead its kitchens. Alan Taudon, who built his reputation at L'Orangerie inside the Four Seasons Hotel George V and helped the restaurant earn two Michelin stars, was named the Crillon's new executive chef, effective June 1, 2026, taking over all of the hotel's dining venues.

The appointment lands as the Crillon's own gastronomic restaurant undergoes a full renovation, with new branding, redesigned interiors, and a reworked culinary philosophy, targeted to reopen in early 2027. Taudon's arrival gives the property a chef already positioned to define that reopening rather than simply inheriting an existing kitchen. Place de la Concorde's grandest hotel also had its Palace distinction, France's top hotel classification, formally renewed on April 8, 2025, reinforcing its standing even mid-transition.

Moving between two of Paris's most decorated hotel kitchens is a significant career step for any chef, and Taudon's appointment gives the Crillon a genuinely credible hand to guide its dining program through a moment of real transformation. For guests visiting between now and the gastronomic restaurant's 2027 return, the hotel's other venues, Nonos & Comestibles par Paul Pairet, Jardin d'Hiver, Butterfly Pâtisserie, and Bar Les Ambassadeurs, continue under his broader direction.

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