The Concept

Born in Lisbon, Rudi graduated in Hospitality Management with the highest score in the country, giving him the opportunity to work with the most well-regarded professionals in the country, attaining a Michelin star and opening the first restaurant of a former First Lady. This exposure to luxury Hospitality triggered his growth, leading him to Brazil, where he worked as Maitre D’ at the historic Copacabana Palace.

Rudi’s career brought him to the UK as Assistant Restaurant Manager at Chewton Glen and after at the iconic Savoy, where he achieved several awards for 2 consecutive years. He was then invited by the Galvin brothers to embrace his first Restaurant Manager’s position, to later become F&B Manager at Four Seasons Hotels and Resorts.

Rudi is passionate about food and beverage, focusing his attention to detail and high standards, providing the best possible experiences to his guests. With Ross and Paul by his side, he leads and inspires the team, placing Les 110 de Taillevent as a world-wide reference.

Born in Scotland, Ross started his cooking journey in his early 20’s working in Edinburgh, where he was part of the team winning the city’s first Michelin star. From there he moved to London to work at Le Gavroche and then to Guy Savoy, in Paris, returning to the United Kingdom to join several renowned 2 and 3 Michelin starred restaurants, including Gordon Ramsay’s flagship, Restaurant Gordon Ramsay, where he rose to Senior Sous Chef.

Ross’ first Head Chef position was at Pollen Street Social, where he was appointed Executive Chef of Jason Atherton’s first New York venture. After returning from America Ross took the position of Chef Director at Corrigan’s Mayfair, before joining Les 110 de Taillevent London, as Chef De Cuisine.

Over the past years since joining the Taillevent family, Ross has carved out his own unique style of classic French cookery skills paired with outstanding British produce, establishing Les 110 de Taillevent’s position in London’s food scene.

Originally from a winemaker family in the Loire Valley, Paul went to the prestigious Beaune's wine-school in Burgundy for 4 years and then finalized his bachelor's degree in marketing of wine in Angers. His journey as a Sommelier started in 2016 when he moved to Australia to broaden his horizon to New World wines. Always looking to learn more and improve his skills, he then moved to the UK’s iconic 3 Michelin stars Fat Duck, where his passion about high standards was triggered and setting Paul's benchmark ever since.

As Assistant Head Sommelier at the 2 Michelin stars MoorHall, in Lancashire, he passed his Court of Master Sommelier Advanced level with the highest European score. Paul spent a year as Assistant Head Sommelier at the 3 Michelin star Alain Ducasse.

After joining Les 110 de Taillevent London, Paul was award Best Young Sommelier in the Uk 2020, and is looking after one of the biggest and most exciting wine programs in UK, working in close collaboration with the team to deliver the best experience possible to our guest.