Michelin-starred restaurant La Cuisine at Le Royal Monceau, Raffles Paris recently welcomed a young, new chef into its culinary family. Thirty-year-old Paris native, Hans Zahner began building his resume at an early age, cooking in restaurants in Burgundy and Lyon at 14.

By 23, he was working under Alain Ducasse at Plaza Athénée and after two years, moved onto Michelin-starred Lasserre as Chef de Partie. In 2010, he was moving up the ranks at 39V, first at Chef de Partie and then as Second de Cuisine under Chef Fréderic Vardon, and by 2012 was Sous-Chef de Cuisine at the Four Seasons Hotel George V managing room service, Le Bar and La Galerie.

Just a year later, Le Royal Monceau, Raffles Paris’ Chef Laurent André asked Zahner to take the reins of La Cuisine, and it was an offer he couldn’t refuse. As an avid boxer and runner, he wanted his first menu as head chef to prove haute cuisine could be light and health conscious with dishes like Tuna Belly Tartar, Roasted Dublin Bay Prawns, King Crab Cannelloni, and fresh fish selections like sole, Atlantic cod and wild sea bass.

La Cuisine is open for breakfast 7-10:30 a.m. (approx. US $72 continental breakfast buffet), lunch 12:30-2:30 p.m. (à la carte or set menu from approx. USD $74 per person), dinner 7-10:30 p.m. (à la carte or set menu from around USD $128 per person), Saturday brunch 12:30-3:30 p.m. (appox. USD $100 per person), and Sunday Royal Brunch 12:30-3:30 p.m. (approx. USD $155 per person).