Emmanuel Pilon, born in Lyon, is a French chef known for his refined, produce-driven cuisine and contemporary interpretation of Mediterranean gastronomy. Raised in a family of restaurateurs, he trained in Lyon under two Meilleurs Ouvriers de France, Christian Têtedoie and Davy Tissot, before joining the Alain Ducasse Group in 2009. He began his journey at Le Louis XV – Alain Ducasse and later worked in Paris alongside Romain Meder, helping to shape a cuisine rooted in “naturalité,” focused on seasonality, vegetables, and respectful sourcing.

After several creative collaborations, including the ADMO project with Albert Adrià, Pilon returned to Monaco to lead Le Louis XV, where he brings a fresh, expressive vision to Riviera flavors. His cooking highlights ingredients from the markets of Nice, Ventimiglia, and Monaco, combining precision, elegance, and bold creativity. Widely recognized by peers and critics, Pilon has earned international acclaim and nominations for major culinary honors, establishing himself as one of the most compelling voices of his generation.