Born on December 16, 1968 in Puteaux, Yannick Alléno studied at Santo Dumont High School in Saint-Cloud. At fifteen years old, he started to spend all his time cooking, learning from the very best chefs. He started his career at the Royal Monceau working with Gabriel Biscay before joining the Hotel Sofitel Sèvres close to chefs Roland Durand and Martial Henguehard. When entering Drouant with Chef Louis Grondard, he worked hard to eventually forge his maturity and his discipline.
He asserted himself in the wake of this renowned chef that he deeply admires, before taking off by himself to run the Scribe kitchens. In 1999, a first Michelin star is rewarding his hard work and his creativity, which was confirmed in 2002 thanks to a second Michelin star. In 2003, the Hotel Le Meurice entrusted him the chef position.
Yannick Alléno started to create true works of arts following the seasons. In 2004, he received a second Michelin star and achieved the ultimate accolade in 2007 with his third star.. Yannick Alléno, nicknamed “Prince of the Palaces” by the press in 2008, was since that, member of the elite circle of the world’s greatest chefs.
Yannick Alléno, hotel chef above all, likes to create, innovate, taste and play with the product in order to obtain the best. Hard work and rigor are his magic words. His talent lies in reinventing dishes from traditional cuisine by giving a unique interpretation mixing precision and surprise.
He gets his inspiration from local products to create links between classic and modern inspiration Yannick Alléno continues to demonstrate he likes pushing the boundaries, always striving for unique creations. Being passionate about food and a perfectionist, Yannick Alléno presents a style of cuisine which is considered to be a true art form. Gifted with a strong and creative culinary identity, Yannick Alléno is now one of the greatest chefs in the world, with an assured place in gastronomic history.
In 2008, together with Florence Cane, he launched the Group Yannick Alléno. The aim of the company is to offer his expertise to hoteliers and food professionals. Since then, he has developed his activities and services at Cheval Blanc in Courchevel and in Saint-Tropez and Paris, France and at the Royal Mansour in Marrakech, at the One&Only The Plam in Dubai, at the Shangri-La in Beijing and in the 101 tower in Taipei. He also launched three years ago YAM magazine for the professionals.
In January 2013, after 10 years he announced his departure from Le Meurice.
Yannick Alléno is about to break the rules of French cuisine and to take a stand for liberty and culinary creativity. He is the first one to rehabilitate the sauces with a hugh work on them. He launched "Sauces Réflexion d'un cuisinier"  where he reveals his new technics of extractions and his modern results. “ Sauces are the expression of an evolved cuisine” adds Yannick Alléno.
- Pavillon Ledoyen - Carré des Champs-Élysées, Paris : three Michelin stars
- Hôtel Cheval Blanc - Courchevel:
1947 : two Michelin stars since 2010
- Royal Mansour - Marrakech :
- Maison de la Mutualité - 5e arrondissement, Paris:
Terroir Parisien, bistrot parisien
- Palais Brongniart - 2e arrondissement, Paris:
Terroir Parisien, bistrot parisien
- Dior des Lices - Saint-Tropez -:
- One&Only The Palm - Dubaï :
- Hôtel Shangri-La - Pékin:
STAY by Yannick Alléno.
- Tour 101 - Taipei:
STAY by Yannick Alléno Sweet Tea
- 2006 : Quatre saisons à la table N5 du Meurice, Yannick Alléno et Kazuko Masui, Éditions Glénat
- 2009 : 101 créations, Yannick Alléno co-écrit par Kazuko Masui, Éditions Glénat – Prix spécial du jury 2010 Pierre-Christian Taittinger – Antonin Carême
- 2009 : Le carnet des tapas des montagnes, Yannick Alléno, Éditions Glénat
- 2010 : Terroir parisien, Yannick Alléno, photos de Jean-François Mallet, Éditions Laymon – Prix La Mazille Beau Livre
- 2013 : http://www.gastroenophile.com/2013/01/yannick-alleno-makes-jump-from-le.html