“I love the fast, almost frantic pace and action in the kitchen – there is never a single dull moment. And I love the passion and creativity of preparing food that looks amazing, smells inviting, tastes divine and most importantly, nourishes the body and soul!”
Chef and owner of Fleur De Sel, Alexandre Lozachmeur’s philosophy towards food is always to respect the ingredients and create gourmet dishes with love and care. Born in Massy, just outside of Paris and raised in the South of France, he developed a life-long love for French cuisine when he was in his teens. Now, he is relentless passionate about sharing this love for fine food and wine with his customers, many of whom have since become his friends.
Prior to coming to Singapore in 2006, Alex spent six years working under world-renowned chef-extraordinaire Alain Ducasse at his Spoon restaurants and the three Michelin-starred Alain Ducasse au Plaza Athénée Restaurant in Paris. Working in the challenging environment of the kitchens, Alex refined his culinary skills, grasping the delicate processes and intricate nuances of excellent French and Mediterranean cooking. In Singapore, Alex first worked as a Chief Instructor at At-Sunrice Cooking School. After the brief stint, he helmed the kitchens at Restaurant Dolce Vita in Mandarin Oriental Hotel, Harbour Grill in Hilton Hotel, Au Petit Salut and Brasserie Les Saveurs at St Regis Hotel.
With the open-concept kitchen at Fleur De Sel to call his own, Alex now enjoys what he loves best – preparing dishes in front of his customers with the best and freshest seasonal ingredients, and sharing his knowledge and deep love for the French cuisine with them.