Romain Mervelay
General Manager
Originally from Clermont-Ferrand, the home of both Michelin tyres and the famed Michelin Guide, Romain grew up surrounded by hospitality. His parents managed both hotel and restaurant operations for the Louvre Hotel Group, and from a young age he was already on the move between the reception desk and the dining room, soaking up the rhythm of service and the intensity of a busy kitchen.
After completing his formal training, Romain began his career at the iconic three-Michelin-starred Auberge de l’Ill in Alsace in 2014. The following year, he joined Le Parc by Franck Putelat in Carcassonne, working under the two-Michelin-starred chef and Meilleur Ouvrier de France. From 2018 to 2020, he broadened his horizons with the Sofitel group, holding roles in Paris, Ajaccio in Corsica, and the island of Moorea in French Polynesia.
In 2020, Romain joined the Yannick Alléno Group, working across Pavillon Ledoyen in Paris, Dubai, and briefly in Singapore. His leadership and attention to detail earned him the role of Restaurant Manager at Pavyllon London in 2023, where he helped guide the team to its first Michelin Star in February 2024. In September 2025, he stepped into the role of General Manager at Yannick Alléno London.
A natural host and team leader, he considers the Michelin star and orchestrating the 2025 Royal Ascot event with Bar Antoine among his proudest moments. His philosophy for success in hospitality is grounded in passion and perseverance: “Give it 100%. Everyone’s journey is different, but what matters most is staying curious, consistent, and true to your love for creating great experiences”.
What’s your favourite dish or cocktail on the menu right now?
The Trout & Foie Gras Toasty - c’est magnifique - is a standout for me. And from the cocktail list, On Dirait le Sud is my current go-to from our newest selection.
What are three ingredients you can’t live without?
Pasta, cheese, and wine.
What’s your go-to recipe to make at home?
A classic Côte de Boeuf with Béarnaise sauce and Gratin Dauphinois.
What’s your dream restaurant or bar to visit?
At the top of my list is of course 1947 at Cheval Blanc Courchevel by Yannick Alléno, it’s a true reference point for excellence in fine dining. But a close second would be Akelarre by Pedro Subijana near San Sebastián.