JR International is a collective committed to teamwork and nurturing talent through training and development as Chef Joël Robuchon did throughout his career.

Guided by a visionary culinary and beverage team, we ensure that we not only strive for innovation but honour our core values of excellence, simplicity and consistency.

Richard Clark


Richard Clark joined Joël Robuchon International in Spring 2023 having previously led Richard Caring’s Mayfair estate Caprice Holdings & The Ivy Collection for 8 years.

Managing a portfolio of 50+ restaurants, Richard has opened some of the most prestigious venues around the world including Sexy Fish Miami & Bacchanalia. Prior to this, Richard worked as Director of Group Operations at Harbour Hotels Group and Managing Director at Gaucho. Richard is a respected executive with extensive experience in luxury hospitality focusing on strategy, M&A, finance, digital and business leadership.

He is proven at driving strategy at various stages of the business life cycle – during start ups, post-acquisition, rapid growth and turnarounds in the UK, Europe & the US. An incredible leader in our industry, we feel very fortunate to have him leading our business.

David Alves

Group Executive Chef

Chef David Alves, born in Saint-Cloud, discovered his culinary passion early on through his mother’s culinary creativity. Starting his journey at ‘Plaza Athénée’ in Paris, he fell in love with excellence in high-end gastronomy.

Joining the Robuchon family at L’Astor, he quickly rose to sous-chef, then took part in launching L’Atelier Robuchon. Promoted to Chef at La Table de Joël Robuchon, he maintained its two Michelin stars.

Leading the second Atelier opening in Paris to similar success, he then took on the challenge of L’Atelier in Hong Kong, preserving its three Michelin stars. Honored by Mr. Robuchon’s legacy, after 22 years, Chef David now serves as Group Executive Chef at JRI, ensuring the evolution of the culinary industry.

Adriano Cattaneo

Group Chef de Cuisine

Chef Adriano Cattaneo, currently serving as the Group Executive Chef for JRI, he brings a wealth of experience in managing and developing teams to achieve operational excellence and outstanding business performance.

With over 8 years of experience, he has spent a significant portion of his career with the Robuchon family, contributing to their legacy of culinary excellence. With a proven track record, Chef Cattaneo has successfully led kitchen teams in challenging environments, including Paris and Hong Kong.

His past roles include serving as the Global Executive Chef for LPM Restaurants & Bars, where he was responsible for overseeing eight restaurants across various locations, managing a team of 275 chefs, and spearheading initiatives such as new restaurant openings and menu development.

Moustapha Ait Elaouam

Group Executive Baker

Mustapha Ait Elaouam, a talented Corporate Chef Baker from Marrakech, boasts a rich background in bakery and pastry. He began his career at esteemed establishments such as the Kenzi Semiramis Hotel and Marjane Marrakech.

Driven by a pursuit of excellence, Mustapha broadened his expertise in Saudi Arabia before returning to Morocco to play a pivotal role in launching Carrefour hypermarkets in Salé and Marrakech. Recognized for his skill, he joined Chez Paul, where he led as Head Baker. His journey led him to prestigious locations like Taj Palace Marrakech and Dubai, mastering French artisanal baking.

Returning to Marrakech, he made an impact as Head Baker at La Mamounia Hotel & the Pierre Hermé store. Currently, he is the Head Baker for JRI, Mustapha oversees bakery operations globally. His accolades include membership at Escoffier, as well as being jury at the African Bakery Cup, cementing his status as a luminary in baking.

Charlotte Page

Group Executive Sommelier

After graduating with a degree in Literature, Charlotte decided to move into the Luxury Hotel industry. There she met an amazing sommelier teacher during her time at catering school and decided to start studying wine, and since then she has never stopped.

Her first experience as a sommelier was at L’Atelier Robuchon St-Germain in Paris, with an amazing Head Sommelier: François Orisé. One year later, Enrico Bernardo, Best sommelier of the world 2004, came for dinner at L’Atelier and offered her the position of commis sommelier within the opening team of his new restaurant « Il Vino »: 3 beautiful and intense years by his side, and his team, learning from the very best!

She then re-joined the Robuchon family as part of the opening team of L’Atelier Robuchon Étoile in 2010, as assistant Head Sommelier, where she worked for 4 years. In 2014, she moved to The Peninsula Hotel in Paris within Xavier Thuizat’s sommelier team.

In 2016, she moved to London where she worked at La Compagnie des Vins Surnaturels, part of the Experimental Group. After three years there as a Head Sommelier, she joined the opening team of Le Comptoir Robuchon in London. Today, she is the Head Sommelier of JRI and has built a great team of Sommeliers.

Renaud de Bosredon

Group Head of Bars

Renaud has worked in the London and UK beverage industry for over 20 years. He started at Quo Vadis, where he honed his craft. Quickly advancing, he specialized in revitalizing stagnant spaces by enhancing their offerings, and later led openings and developed new concepts.

Throughout the years, Renaud has been nominated for several award ceremonies, including Tales of the Cocktail’s top ten Restaurant Cocktail Bars. Eight years ago, Renaud embarked on a new journey as Bombay Sapphire’s UK Ambassador. Over five years, he redefined both the advocacy platform and educational content to suit the modern bartending landscape, with a focus on tailored content for each segment of the on-trade. He also pioneered several global initiatives such as the Bombay Paint and the Glasshouse Project.

During the Covid period, Renaud led several consulting projects. He managed Louie, a globally recognized music and cocktail VIP hotspot in the heart of London, for two years before joining JRI as Group Head of Bars.

Loic Launay

Director of Development

Loïc’s journey in hospitality began in 1993 at a three Michelin-starred restaurant in Cancale, France. He then worked at Michelin-starred establishments in Saint-Tropez and Monte Carlo before being handpicked by Joël Robuchon to oversee operations in Monaco and Las Vegas, where his restaurants garnered numerous accolades.

After stints at other prestigious hotels, he returned to the Robuchon family in 2019 as Director of Development, overseeing successful openings globally while upholding the brand’s core values of Excellence, Simplicity, and Consistency at JRI.