Following his studies in the Soissons Hospitality College, Amaury got an internship at the
Louis XV – Alain Ducasse in Monaco where he found out Alain Ducasse’s cuisine. He then
moved out to Paris where he got hired as commis at the restaurant Alain Ducasse au Plaza
Athénée. At the time where Alain Ducasse was consultant at Lasserre, he named Amaury as
Adrien Trouilloud’s Sous-Chef for the restaurant located on Avenue Franklin Roosevelt. In
2016, Amaury joined the Restaurant le Meurice Alain Ducasse as Deputy Chef to Jocelyn
Herland and in 2020 he was appointed Executive Chef.