David Emmerle

Born in 1975 in the Alsatian commune of Lauterbourg. Received his chef’s diploma from the Adrien Zeller culinary academy in Strasbourg. Hemmerle has worked as chef de cuisine at Pavillon Ledoyen, L’Abysse, Four Seasons Hotels and Resorts Moscow, One & Only Palm Resort, Cristal Room Baccarat, Carré Blanc. He has been the chef de partie at Le Jardin des Sens, Chez Léonce, and La Barbacane. Today, he heads the kitchen of Moscow restaurant Grand Cru.