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New York, NY –The St. Regis New York and Alain Ducasse are delighted to welcome Didier Elena as the new Executive Chef at Adour Alain Ducasse at The St. Regis New York. This September, Chef Elena is debuting his new fall menu utilizing the best seasonal ingredients with original and creative touches and offering French cuisine with a contemporary twist.

Recognized as one of France’s most exceptional culinary talents, Chef Elena returns to New York following six years in France at the helm of one of the country’s renowned two Michelin-starred restaurants, Hotel Le Château des Crayères, which is celebrated as the Champagne region’s finest culinary experience. Prior to arriving at Hotel Le Château des Crayères, Chef Elena was the Executive Chef at Alain Ducasse at The Essex House, from 2000 to 2004, during which time the restaurant was awarded four stars by The New York Times and voted Best New Restaurant by The James Beard Foundation in 2001.

The relationship between Chef Elena and Alain Ducasse began with a chance encounter which ultimately changed the course of Chef Elena’s life and career, prompting him to leave medical school and receive his culinary education under the guidance of one of the world’s most celebrated chefs. Working and learning directly from his mentor, Chef Elena’s signature style and cooking philosophy reflect that of Alain Ducasse’s, combining a passion for the season’s freshest ingredients with the finest technique to create an unforgettable culinary experience.

States Alain Ducasse, “Chef Elena is a long-time protégé and brilliant talent with a wonderful understanding of our approach to ingredients, wine and the style of cuisine offered at Adour.”
“I am excited and honored to be taking on the role as Executive Chef at Adour Alain Ducasse at The St. Regis New York,” says Chef Elena. “I am thrilled to be back in New York and working with the team to continue evolving Adour, creating for our guests one of New York’s most memorable dining experiences.”

Chef Elena will continue to evolve Adour’s menu to reflect Alain Ducasse’s contemporary vision and culinary passions. In keeping with Adour’s philosophy of “cuisine designed with wine in mind,” wine will continue to play an integral role in each dish on the menu. Chef Elena takes cues from the flavors and characters of wine to determine the direction of his menu and its ingredients. Each dish he creates has purpose on the menu and a story from beginning to end of each ingredient and its origin. Highlights from Chef Didier Elena’s new Fall menu include an appetizer of homemade sea urchin pasta prepared with fennel and garlic in a creamy uni sauce, and entrees of seared black local sea bass accompanied by seasonal vegetables fondant in matelote sauce and a rich roasted saddle of Niman Ranch lamb with seasonal vegetable fricassee, navarin and creamy quinoa. This fall, the chef will also be debuting a seven-course vegetarian Tasting Menu featuring dishes that celebrate the flavors of the season.

As a graduate of École Supérieure de Cuisine Française in Paris, Chef Elena has worked in many of France’s most acclaimed kitchens, including the three Michelin-starred restaurants Paul Bocuse in Lyon and Alain Ducasse’s Le Louis XV in Monaco. It was during the early 1990s, at Le Louis XV with mentor Ducasse, that Chef Elena learned his craft. Throughout his career, Chef Elena has also served as Culinary Consultant for ALAIN DUCASSE Entreprise and assisted in the development of Alain Ducasse’s books, Flavors of France and L’Atelier d’Alain Ducasse.

Adour Alain Ducasse at The St. Regis New York is located at the heart of The St. Regis New York hotel at 2 East 55th Street at Fifth Avenue. For more information, please visit www.adour-stregis.com.

About The St. Regis New York
Combining timeless sophistication with modern luxury, the St. Regis brand is uncompromising in its commitment to excellence. Founded by John Jacob Astor with the landmark St. Regis Hotel, New York over a century ago, St. Regis is known for delivering an unrivaled dimension of luxury, bespoke service and refined elegance at the best addresses in the world. The majestic Beaux Arts exterior, elegant public spaces, exquisitely designed guest rooms and suites and unparalleled service at The St. Regis New York have preserved its legendary status for more than 100 years. Ideally located in the heart of Manhattan at the corner of Fifth Avenue and 55th Street, The St. Regis New York has received a myriad of awards and accolades over the years from various publications including Institutional Investor, Travel + Leisure, Harper’s Hideaway and Condé Nast Traveler and Travel + Leisure. Adour Alain Ducasse at The St. Regis New York further underscores the hotel’s reputation for commitment to creating extraordinary experiences for guests.

About ALAIN DUCASSE Entreprise
ALAIN DUCASSE Entreprise devotes itself with passion to culinary pleasures and the art of hospitality in order to exceed the expectations of its international clientele. The group keeps on developing new ideas and ensuring they are successfully put into practice. This constant search for excellence relies on the particular talents of the men and women of the group, on the utmost quality of its products and on a complete knowledge of modern technologies. At the head and heart of his restaurant and hospitality group, Alain Ducasse is both a chef-creator and a strict entrepreneur. As a creator, he insists on offering a cuisine that is just right while as an entrepreneur, he is the driving inspiration behind his ventures, shares his in-depth knowledge and a unique vision of the food service and hospitality industry. ALAIN DUCASSE Entreprise operates in the field of hospitality with Alain Ducasse’s traditional hotels in Provence and in Italy as well as with hotel consortium Châteaux & Hôtels Collection. The company’s involvement in knowledge transmission focuses on three complementary activities: publishing, training for professionals as well as the general public, and consulting. For more information on ALAIN DUCASSE Entreprise, please visit
www.alain-ducasse.com.