Dine at The Woodward Sensory Dining Inspired by the Seasons

Chef Olivier Jean oversees the culinary program at The Woodward and brings a wealth of experience from years of training from the world's best. His philosophy centers around simplicity, seasonality and showcasing the finest local ingredients in uncomplicated dishes alive with flavor. After beginning his career in the kitchens of the celebrated chef Alain Ducasse, Chef Olivier joined the Joël Robuchon family in 2010, first at Joël Robuchon Monte-Carlo, then as sous-chef at Atelier de Joël Robuchon Étoile in Paris, and eventually moving to Taiwan to further develop his skills at L’Atelier Taipei, where he became the youngest Executive Chef in the history of the Robuchon group at the age of 27. Let him guide you on an extraordinary culinary journey at The Woodward's L’Atelier Robuchon.

Hailing from Besançon, France, Chef Titouan Claudet oversees the pastry program at The Woodward. Prior to his work with The Bastion Collection, Chef Titouan worked with prestigious French houses, including the only Michelin starred dessert-restaurant in the world: Sarkara. Inspired by nature, art and watchmaking, his creations for The Woodward have seen him recognised as Gault & Millau’s Pastry Chef of the Year 2025 and Pastry Talent of the Year by La Liste.

From Joël Robuchon protégé to Culinary Director of the nine-Michelin-star-awarded Bastion Collection restaurant group, Chef Alain Verzeroli oversees all L’Atelier Robuchon and Le Jardinier locations worldwide. His lauded career includes time at France’s three-starred Arpège and more than 20 years working alongside the late Joël Robuchon in Paris and Tokyo.