Rouabah Laetitia 350x350 - Rouabah, Laetitia

Biography

Executive Chef Laëtitia Rouabah brings a wealth of knowledge of traditional French cooking, as well as her love for fresh produce, to a modernized Benoit, Alain Ducasse’s flagship restaurant in the heart of New York City.

In 2004, she joined the team at the luxurious five-star Hotel Plaza Athénée, where she spent three years at the renowned Relais Plaza, rapidly rising through the ranks from line cook to chef de partie. 

In 2007, Laëtitia moved to London to lend support as Chef de Partie for the opening of Alain Ducasse’s fine dining restaurant. A year... READ MORE

Executive Chef Laëtitia Rouabah brings a wealth of knowledge of traditional French cooking, as well as her love for fresh produce, to a modernized Benoit, Alain Ducasse’s flagship restaurant in the heart of New York City.

In 2004, she joined the team at the luxurious five-star Hotel Plaza Athénée, where she spent three years at the renowned Relais Plaza, rapidly rising through the ranks from line cook to chef de partie. 

In 2007, Laëtitia moved to London to lend support as Chef de Partie for the opening of Alain Ducasse’s fine dining restaurant. A year later, she returned to France to join the team at Jules Verne, Ducasse’s iconic restaurant atop the Eiffel Tower, making her way from Chef de Partie to Executive Sous Chef in less than three years. She then moved on to become Executive Chef at Air France’s Salon La Première. 

Laetitia continued her career with Alain Ducasse when he took over Parisian gourmet bistro Allard in 2013 and appointed her the Executive Chef.

In 2016, Laetitia came to America to become the Executive Chef at Benoit, where she stays true to quintessential bistro fare while focusing on fresh ingredients and

sophisticated techniques, inspired by the various cultures that make up New York.

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