Sébastien Lefort is a French chef born in Cholet in 1979. He graduated in 1997 from the CFA, Apprentice Training Center, from La Bonnauderie in Cholet.
He began his career as a clerk in London at the Cavarly and Guards Club with Chef Keith Stanley. He subsequently became semi-chef de partie at the Forum Hotel alongside Chef Roy Thompson. In July 1999, he left London for Bora Bora, in French Polynesia, where he took the position of chef de partie of the Top Dive restaurant at the Top Dive resort with Chef Philippe Bachmann. 

He then flew to the United States, to San Diego, to work alongside Jean-Michel Diot at the Tapenade restaurant as rotating chef de partie. Subsequently, he joined the European continent and met Alain Ducasse. From March 2003 to June 2004, he worked alongside him at the Louis XV at the Paris hotel with 3 Michelin stars and in Monaco as a commis alongside Chef Franck Cerutti. He then joined as head chef Stéphane Gaborieau, Meilleur Ouvrier de France 2004, at the restaurant Le Pergolèse, awarded a Michelin star. But his passion for travel takes over and Sébastien Lefort decides to leave again, following Chef Stéphane Gaborieau who opens his new restaurant, Twenty one in the Hilton hotel in Tokyo. He was appointed head chef and obtained 2 stars in the Tokyo Michelin guide.

 In February 2009, he crossed paths with Chef Yannick Alléno, three-Michelin-starred, who took him under his wing. He works as a chef alongside him and participates in the openings of the Royal Mansour in Marrakech, ZEST, 101 and STAY in Dubai at One&Only The Palm, as well as STAY in Taipei. In 2013, he was appointed executive chef of the Yannick Alléno group and participated in the opening of Pavillon Ledoyen, which has 3 stars in the Michelin guide. He is in charge of developing Yannick Alléno’s external events in France and abroad. In December 2017, Sébastien Lefort became director of catering for Maison Cheval Blanc Randheli. He is in charge of the restaurants Le 1947, La Table de Partage, Le White, Le Diptyque, Le Deelani, La Carte Blanche and the Le White brasserie.
 

Passionate and endowed with mastered know-how, Sébastien Lefort is undoubtedly a daring chef.