Hôtel de Crillon Names Alan Taudon as Executive Chef

Hôtel de Crillon, A Rosewood Hotel, announced on March 4, 2026, the appointment of Alan Taudon as Executive Chef, effective June 1, 2026. Currently leading a two-Michelin-starred restaurant in a prominent Parisian Palace, Chef Taudon will assume leadership of all culinary operations at the storied hotel. He is slated to collaborate closely with Chef Paul Pairet on the Nonos & Comestibles concepts.

Taudon's arrival underscores Hôtel de Crillon's commitment to solidify its position in Parisian, French, and international gastronomy. This new chapter includes a complete transformation of the hotel's gastronomic restaurant, expected to reopen in early 2027. The reimagined space will feature a new identity, redesigned interiors, and a culinary philosophy emphasizing nature in its purest form.

Hospitality Net reports that this vision aligns with Taudon’s preference for cuisine characterized by purity and restraint, driven by seasonality, clarity of flavor, and technical precision. His approach prioritizes balance, intention, and emotion over excess or spectacle, delivered through a distinctly contemporary lens. According to Hospitality Net, his background includes training with renowned chefs, where he developed his distinctive and acclaimed gastronomic signature.

At Hôtel de Crillon, Taudon will extend his exacting standards across all dining experiences, from the gastronomic restaurant to Jardin d’Hiver, Bar Les Ambassadeurs, room service, pastry, and events within the Historic Salons.

Our take: Rosewood continues its strategic investment in top-tier culinary talent. Bringing in a chef of Taudon's caliber, particularly one known for precision and a contemporary sensibility, will undoubtedly elevate the Crillon's dining profile significantly. The complete overhaul of the gastronomic restaurant suggests a bold move to secure a leading position in Paris's competitive fine dining landscape.