“LE BURGER” Beef and foie gras #burgers with multi-color peppers from L’ATELIER de Joël Robuchon. (@joelrobuchonusa)

Meet L'ATELIER #sommelier Ebru. A Turkey native, Ebru moved to NYC in 2012 after working for Turkey’s second largest wine import company, Mania Gurme. Before joining the team in December, she held postions at several prestigious NYC establishments. We’re so lucky to have her!

Behind the scenes in the L’ATELIER kitchen: comté cheese bread prep by Head Baker Tetsuya Yamaguchi and team. (Joël Robuchon USA)

Happy Easter! 🐰 The L'ATELIER team is celebrating with handmade chocolates by Pastry Chef Salvatore Martone. (@joelrobuchonusa)

Pomme purée from L’ATELIER, a staple at all Chef Robuchon’s restaurants (and recently named one of 101 dishes that changed America by @thrillist!)

A look at three new spring cocktails at LE GRILL: the Belleville, Hudson Blush, and Fleur de Guadeloupe. 🍹 (@joelrobuchonusa)

“LE SAUMON” from LE GRILL’s $65 prix fixe menu: Salmon cooked in a light saffron broth, herb raviolo. (@joelrobuchonusa)

Starting the week off with dinner at L’ATELIER and @joelrobuchonusa Executive Chef Christophe Bellanca’s impeccable cooking: “LA BETTERAVE” Beet, apple avocado duo, green mustard sorbet.

As the Director of Human Capital & Talent Development, Eddy Rodriguez provides leadership and support for the IH & @joelrobuchonusa teams. With 10 years of Human Resources experience, he focuses on promoting a hospitality driven culture within the Support Center and restaurants.

Honored to be included! Thank you, Toast. x.com/bcastiglia44/s…

“LE FOIE GRAS DE CANARD” from LE GRILL de Joël Robuchon: Duck foie gras confit with grilled country bread. A beautifully plated dish from Executive Chef Christophe Bellanca. (@joelrobuchonusa)

Head Baker Tetsuya Yamaguchi’s bread basket of comté cheese bread, petites baguettes, and escargot bread. Tetsuya has been with the Robuchon team for almost 20 years, working at all five Tokyo locations and opening restaurants around the world before joining the NYC team.

Thank you, New York Post! We are looking forward to opening another Joël Robuchon project in Midtown NYC. buff.ly/2Fx7CTi

A perfect springtime dish for today’s warm weather! "L’AVOCAT COCKTAIL” from LE GRILL: Avocado, Blue Hill Bay crab, cocktail sauce. (@joelrobuchonusa)

Thank you Haute Living for including our exciting forthcoming Robuchon projects in this feature! bit.ly/2rlIrye

Meet Therese Mendy from the Joël Robuchon USA and INVEST HOSPITALITY team! As a Captain at L’ATELIER, Therese enjoys teaching new team members how to ensure guests have a memorable dining experience. Therese worked with the Joël Robuchon team in Paris before moving to the US.

We're so excited to be a part of Chef @JonathanBenno's upcoming projects, Leonelli Taberna & Leonelli Focacceria e Pasticceria, opening in The Evelyn this summer. Follow @LeonelliNyc for updates and thank you Grub Street for the feature: buff.ly/2w7Ta4K

“LES MORILLES” from Joël Robuchon USA. White asparagus with Oregon morels and vin jaune sauce. Known as a springtime delicacy, white asparagus is grown underground, which gives it a mellower, subtly sweeter taste than green asparagus. 📷: IG user @battmanstudios

As Talent Acquisition Manager, Melissa supports all employees in the IH Support Center & the @joelrobuchonusa & @leonellinyc teams. Having worked in some of NYC’s finest restaurants, she uses her passion for food to promote warmth & hospitality in her recruiting & retention work.