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Alexandre Viriot

Executive Chef


Born in Dallas, Texas to chef parents, Chef Alexandre Viriot’s passion for cooking runs in his blood. His early experience includes Michelin Starred fine dining in Las Vegas where he was Sous Chef-Tournant for two years at the Two Starred Restaurant Guy Savoy before moving onto the Three Starred Joël Robuchon at The Mansion at MGM Grand for three years as Sous Chef.

Alexandre spent six years working under French culinary legend Chef Alain Ducasse and regards him as one of the greatest influences in his cooking. Their time together began in 2011 at miX by Alain Ducasse in Saint Petersburg where he started as an Executive Sous Chef and earned a promotion to Executive Chef before joining IDAM and MIA Café by Alain Ducasse in Doha. In 2017, he became the Executive Chef at Air France’s Salon La Première in Paris-Charles de Gaulle Airport. He then joined the opening teams as the Executive Chef for both Voyages by Alain Ducasse and the Two Michelin-Starred Alain Ducasse at Morpheus in Macau.

Following his time in Macau, Alexandre joined The Murray in Hong Kong as Chef de Cuisine at Popinjays. In Spring 2022, he returned to the United States to join the opening team as Executive Chef at La Société.