Amaury Bouhours began his culinary journey at the Soissons Hospitality School before securing an internship at the prestigious Louis XV – Alain Ducasse in Monaco in 2006. At just 18, this experience was a turning point, where he discovered the world of haute cuisine, precision, and exceptional produce. Recognizing his potential, Alain Ducasse took Amaury under his wing, and in 2009, he joined the Restaurant Alain Ducasse at the Plaza Athénée in Paris. Over six years, he worked with renowned chefs Christophe Moret, Christophe Saintagne, and Romain Meder, honing his skills in all aspects of cooking, from perfecting produce to seasoning.

Amaury quickly rose through the ranks, becoming Head Chef de Partie and then Junior Sous-Chef. He further refined his craft as Sous-Chef at Lasserre under Adrien Trouilloud, where he learned the art of sauces and rotisserie. In 2016, Amaury joined Restaurant le Meurice Alain Ducasse as Jocelyn Herland’s assistant Chef de Cuisine. When Herland left in 2020, Ducasse entrusted Amaury with the restaurant’s leadership, confident that his talent would guide Le Meurice into its next chapter.