Our Chefs

Offer fresh, inventive French cuisine

Waldorf Astoria Versailles – Trianon Palace is pleased to present its Executive and Pastry Chefs.



Executive Chef Frédéric Larquemin

Executive Chef, Frederic Larquemin has always had a vocation for cooking. He was immersed in the gastronomic world since he was a kid, his passion for cooking dating from the dinners with his family as a child, synonymous with conviviality and sense of sharing.

Trained at French gastronomy school Grégoire-Ferrandi in Paris, Frederic Larquemin started his career along with Chef Henri Charvet at Comte de Gascogne, a Michelin-starred restaurant nearby Paris. At the age of 18, he arrived in London, eager for discovering the world, by French Chef Michel Bourdin’s side at Connaught and joined Gordon Ramsay’s team at the Claridge’s, which gained its 1st Michelin star at that time.

In 2004, he joined the team of Alain Ducasse at Hôtel de Paris, in Louis XV’s restaurant brigade in Monaco. He then worked as a Chef adjoint at the Dorchester, 3 Michelin starred restaurant in London. In 2013, he arrived at the Plaza Athénée as Chef de cuisine and took up the reins of the IDAM in 2014, where he stayed 2 years and a half.

In November 2016, Frederic Larquemin becomes the Executive Chef at Waldorf Astoria Versailles – Trianon Palace.

©Agathe Saillard


Pastry Chef Eddie Benghanem

Eddie Benghanem is recognized by his peers as one of the most talented Pastry Chefs of his generation.

His resume speaks for itself. Before becoming the Pastry Chef at the Waldorf Astoria Versailles – Trianon Palace, he worked in great Parisian institutions, such as Le Crillon, Le George V and Le Ritz, where he worked for 7 years as the Pastry Chef. His experiences enabled him to master his art and technique, and to take ownership of all of the great classics of French pastry.

Since 2008, he has been adding to his name all of the sweet creations of this iconic hotel in Versailles, from the fancy desserts at the Michelin starred restaurant, to the brasserie’s pastries, not to forget the delightful Tea Time. Amongst his Signature desserts, one may savor the Saint-Honoré, with various flavors depending on the season, the White Peach and its must-try herbs sorbet, or the sumptuous Berlingots blending verbena, mirabelle plum and lemon aromas.

The Chefs’ creations, always gourmet and refined, offer a fine balance between excellence and an apparent simplicity. According to Eddie Benghanem, technique should not be shown, but savored. Besides being appealing, a dessert should taste good, and subtly blend flavors with textures.

Eddie Benghanem is a passionate and a perfectionist. Day after day, he passes on his passion to his team with enthusiasm and kindness.

His insatiable curiosity makes him constantly find inspiration from the world around him : a color, a fabric, a new flavor, or a person! Throughout the year, he keeps on creating with boldness and precision, always craving for one thing : to provide joy.



The internationally renowned, multi-Michelin-starred chef, Gordon Ramsay has a string of successful restaurants across the globe, from Italy and France to the United States. Chef Ramsay is also a master of the small screen with four top-rated FOX shows, including Hell’s Kitchen and Masterchef, airing in more than 200 countries worldwide.

7 Michelin stars
35 restaurants worldwide
Four top-rated FOX TV shows

Waldorf Astoria Versailles - Trianon Palace

1, Boulevard de la Reine, 78000 Versailles, France

Telephone: +33 (0) 1 30 84 50 00, Fax: +33 (0) 1 30 84 50 01

Email: reservations.trianon@waldorfastoria.com