Vianney Massot is a French chef recognised for his refined expression of classical French cuisine and his international career across Europe and Asia. Born and raised in Paris, he entered the culinary world at a young age and joined the group of the late Joël Robuchon on his 18th birthday. Over nearly a decade, he worked across the group’s global restaurants and research and development teams, contributing to menu creation and new openings worldwide.

Massot later moved to Singapore, where he led an intimate fine-dining restaurant bearing his name. The venue quickly gained critical acclaim and industry recognition for its precision, seasonality and respect for French culinary heritage, earning several prestigious awards during its tenure.

Today, he continues his journey in Asia as Executive Chef of Blackswan in Beijing, where his cuisine blends technical mastery with contemporary sensibility. Known for his disciplined approach, attention to detail and elegant flavour profiles, Vianney Massot has established himself as a respected figure in modern gastronomy, with his work consistently acknowledged by leading culinary institutions and industry accolades.