Paris - France - International


Opening - Development- Support




We work for prestigious projects in which culinary art aligns with the artistic process of the project or with the theme of the venue, taking into account your cultural background and heritage.




Which illustrates the artistic dimension of contemporary art dedicated venues with an annual event.


We can link our work as Culinary architects to the following:


- A work methodology that goes with the dedicated premises

- The optimisation of the production in the kitchens with advice on the choice of the equipment

- The implementation of levers to optimize profitability and return on investment in terms of image and “visiting customer” satisfaction

- Support, technical monitoring and the development of your business 

- The creation of Menus and Specials for a special theme, venue or event 

- Staff coaching and training

- Product sourcing

- Supplier search 

- The optimisation of your operating margins

- The implementation of technical documentation 

- The establishment of a work methodology 


Meet Chef Roudy Petersen

"Inspiration exists, but you have to find it working.’’



My cuisine not only reflects the evolution of the techniques I mastered throughout the years, it’s an extension of my personality, a mirror of my soul. Each plate is an expression of my accumulated knowledge, on-going passion and continuous reflection.


At an early age, I was watching a French cooking TV show which invited different chefs into the kitchen to showcase their dishes. One time, it was the famous chef Joel Robuchon who was invited and the dish he was preparing was a classic Vanilla crème brûlée. Something about it caught my attention. Inspired, I tried to recreate his recipe, but every time something went wrong and my mum told me to stop wasting all of her ingredients. Determined to make it work, the next day I woke up early and snuck out to buy eggs and milk for one last try. As luck would have it, the crème brûlée turned out to be perfect. This is when I decided to become a chef. 


I describe my cooking style in five words – ingredients, inspiration, technique, passion, discipline.



Time Out Doha Restaurant Awards 2013: Highly Commended Best Steakhouse

Time Out Abu Dhabi Restaurant Awards 2015, 2016,2017 & 2018: Best Seafood Restaurant

Caterer Awards 2017: Highly commended Head Chef of the year 

Fact Dining Awards Abu Dhabi 2019: Best Seafood Restaurant


"Things will have to change in order that they remain the same."



Born in Mauritius in 1981, Roudy Petersen spent his youth on the island, and at the age of 18 he attended culinary school there.


In 2000, he received his first formal training when he joined the kitchens at the five-star hôtel Le Paradis under the tutelage of Lyndo Kwan-Tat.


In 2004, he started working for his mentor, Meilleur Ouvrier de France and two Michelin star Chef Michel de Matteis at the Hôtel Royal Palm.


In 2007, he joined Jean-Christophe Basseau who was working as the Chef de Cuisine at the Blue Marlin restaurant at the five-star Le Paradis.


In 2008, he moved to Paris where he trained at the prestigious Le Bristol Paris, serving in the lauded kitchens of three Michelin star Guy Savoy Restaurant, Le Doyen Restaurant and Pierre Gagnaire Restaurant. Working in the world’s capital of gastronomy, Roudy was inspired to elevate his cooking to another level and change his career.


In 2012, he made the move to the Middle East, joining the opening teams of St Regis Doha. There, he worked at the Gordon Ramsay Restaurant under Chef Gilles Bosquet, before changing direction to take over the hotel’s signature restaurant Astor Grill using modern cooking techniques anda creative presentation.


In 2014, Roudy was asked to move to Abu Dhabi to launch Catch, an exciting new restaurant on the city’s corniche. As Head Chef, he developed an award-winning menu combining his classical culinary training and the flavours from all over the world.


In 2017, Roudy took on the role of overseeing the Bistro in the Louvre Abu Dhabi, bringing his penchant for complex and impeccable flavours into a more casual dining concept. 


In 2019 Roudy began the adventure of Consulting Cuisine Restauration Paris - France & International.

The Conseils & Coaching structure created by Chef Roudy provides effective solutions to entrepreneurs andrestaurateurs, from new openings, and the fine-tuning of concepts, to revitalising and turning around an ailing venture. His mission is to help clients and their businesses achieve their full potential.














© 2017 Roudy Petersen.