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Call 855.977.6473 Ext. 4

Call 855.977.6473 Ext. 3

Chef JP Lourdes

New Zealand born Jean Paul Lourdes brings with him an impressive culinary pedigree, a scholar turned chef who has crafted an international career working in some of the most accomplished restaurants in the world. His culinary journey has seen him earned his stripes in the kitchens of three-star Michelin restaurants in Paris,Tokyo, London and Hong Kong.

Prior to his life in the kitchen, Jean Paul explored the world of science, completing his B.Sc. in biochemistry from the University of Paris XI while working for 5 years in France creating fragrances for the perfume industry. During this time he began to discover a hidden talent for cooking, finding fulfillment in creating on a plate, rather than in the confines of a laboratory.

Not many chefs start their career in the kitchen of a Michelin 3-star restaurant, but in 2000, Jean Paul found himself working for Pierre Gagnaire in Paris. He started as an unpaid stagiaire before earning a position and staying three years. His work under this master of modern French cooking helped lay the foundation for Lourdes’ culinary career and the dedication to the art of pastry he learned in Gagnaire’s kitchen influences his desserts to this day. While in Paris, he also spent time with Pierre Hermé, the legendary patissier known for his exquisite macarons. His next stop was Maison Pic from Anne-Sophie Pic, only the fourth woman in the world to be awarded three Michelin stars. He then moved to Australia to earn a master’s degree in Food Science and Nutrition from the University of New South Wales. While completing his studies, he worked for Tetsuya Wakuda at the groundbreaking Tetsuya. After graduation, he moved to Japan to work with Joël Robuchon at his Michelin 2-star restaurant in Tokyo.

In 2009 he joined luxury group, Shangri-La Hotels & Resorts and held various roles with in the company, which would see him develop restaurant concepts and work on international projects. During his time with the group, Jean Paul established worldwide resources and created alliances with a host of international suppliers; and carefully selected purveyors. His most recent role, saw him relocate to New York, to work in the realm of Research and Development with restaurateur Stephen Starr. The ability to source the highest quality product possible, has driven him to focus his talent on perfecting the art of Kaiseki, a culinary art form he learnt in Japan, that focuses on enhancing the flavors of the freshest, most seasonal ingredients. His experience working with perfumes adds an additional sensory dimension to his cuisine and his dishes reflect a belief that food is intended to heighten the senses; that ingredients are treated with the greatest of respect and are presented in combinations that best reveal individual characteristics.

A gentleman of many interests, Jean Paul finds inspiration from mother nature, the world of haute couture fashion & his many adventures through foreign lands. It was during this time, he spent working and traveling throughout the Middle East that Jean Paul developed his love for the exotic and aromatic flavors of Arabia. He is heavily influenced by fashion renegades Alexander McQueen, Jeremy Scott & Issey Miyake, when it comes to color, composition and texture, even once creating a dish titled “Savage Beauty” paying homage to McQueen.

Jean Paul’s focus at Latour is to constantly be inspired by the rhythm of the seasons and conceptualize dishes driven by the finest ingredients, sourced from local purveyors. Visit Latour to experience the essence and properties of Jean Paul’s cuisine, which have been shaped and merged with other creative disciplines such as art, fashion and science as he conceptualizes a menu that is spontaneous and surprising.

Get a behind the scenes look by following @Restaurant_Latour on Instagram.