Chef’s Corner

Denis Dronne, Executive Chef

Denis Dronne is an accomplished, classically-trained French chef who is skilled in multi-cultural food preparation and has experience at all levels of restaurant management.

Denis is from Le Mans, France where he received his culinary training and served his apprenticeship. His early years were spent honing his craft in Paris, London, West Berlin and St. Barthelemy.

He spent ten years in New York City before moving to the Triad area in 1997.

In New York City, Denis trained under the Head Chef at the then three star La Reserve restaurant. He spent the last 5 years with Restaurant Associates where he most recently served as Executive Chef for the Goldman Sachs operation on Wall Street, coordinating and running the Corporate and Executive dining services.

Prior to Goldman Sachs, also with Restaurant Associates, he was instrumental in coordinating and executing the food festivals for the United Nations Delegates Dining Room. He traveled to Morocco to study the cooking and cuisine for the Moroccan food festival and catered functions for visiting heads of state at the private residence of the Secretary General.

He helped execute special events with RA at The Metropolitan Museum of Art, The Metropolitan Opera (NYC), U.S. Tennis Open, The Philadelphia Museum of Art and the Kennedy Center in Washington, DC.

Additionally, he had the honor of cooking and coordinating visiting chefs at James Beard Foundation dinners via the United Nations. His experience and expertise allowed him to serve as a judge on the panel for graduates at the French Culinary Institute in New York City.

Denis has headed up restaurant openings for such New York hot spots as Café Tabac and Les Halles and he has also done extensive private catering.

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