A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Alexandre Tanton is Executive Chef of Maison Lameloise Shanghai. Born in Macon and raised in Burgundy’s culinary culture, he graduated from hospitality school at 17 and trained under Éric Pras at Maison Lameloise in Burgundy. He later worked at La Chèvre d’Or, described by the official bio as a two-MICHELIN-star restaurant, and gained experience in the United States before joining Éric Pras for the Shanghai opening. His stated aim is to bring happiness to guests and team through balance, conviviality and consistency.[1]
Cooking & identity
His cooking follows the house’s product-first line: French technique, seasonal produce and a menu that changes with the product rather than a fixed signature repertoire. The Shanghai kitchen adds Chinese ingredients to that French base.[2] [1]
Why this profile is included
Named Executive Chef on the official team page, with a detailed Burgundy-to-Shanghai biography. The same page also mentions “Executive Chef Yann Klein” in the restaurant director’s bio; the conflict is retained rather than silently resolved.[1]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A Burgundy trainee who moves to Shanghai is a useful test of terroir talk: what happens when the mushrooms and pepper come from China, not Burgundy? The answer should be in the sauces, not in a press release about “tradition and innovation.”
The website’s internal conflict over the current chef is not a scandal; it is a reminder to date every role. The kitchen still has to cook. We would follow the current menu and the local sourcing, not the 68th-floor view.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Career & milestones
- Early life
Born in Macon and raised in Burgundy’s culinary culture.[1]
- Age 17 / training
Graduated from hospitality school at 17 and trained under Éric Pras at Maison Lameloise in Burgundy.[1]
- La Chèvre d’Or
Then worked at La Chèvre d’Or, described by the official bio as a two-MICHELIN-star restaurant.[1]
- United States
Gained work experience in the United States.[1]
- Shanghai opening / current
Joined Éric Pras for the Shanghai opening and became Executive Chef.[1]
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
No personal award has yet been verified for this record. Restaurant distinctions are listed on the connected venue profile.
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.