Chef Alex Ageneau of The Paris Club - Biography
Originally from the Vendée region of France, Alex Ageneau started his culinary career at the tender age of 15 as an apprentice charcutier. In 2001, Ageneau moved to Chicago to learn from four-star Chef Roland Liccioni at Les Nomades. After this he undertook a three months stage with Chef Pierre Gagnaire at Sketch in London before returning to America and moving to Los Angeles to work at Joachim Splichal’s Patina restaurant. Two short years later, at the age of 22, Ageneau was promoted to sous chef. In 2008, Wynn Resorts recruited him for their new venue Sinatra at Encore Las Vegas where he served as chef de cuisine for two years. He then returned to Los Angeles to work as executive sous chef under David Feau at the new Langham Hotel’s creation, The Royce.
Ageneau now heads the kitchen at The Paris Club where he practices his style of cooking, which he describes as “streamlined”, using seasonal produce from local farmers while focusing on bright flavors and interesting textures.