Tony Esnault's Loire Valley upbringing on his grandparents' farm nurtured an early love for fine food. With a rigorous classical French training at the François Rabelais Culinary School, followed by years spent at Michelin-starred restaurants in Paris and the three-Michelin-starred Auberge de L'Ill in Alsace, Esnault was a natural fit for Alain Ducasse. With Ducasse, Esnault found a long-term mentor, and, from Japan to Brazil, he traveled the world with this international culinary superstar, participating in the finest culinary events and galas. Esnault left the Ducasse empire temporarily to work for The Ritz-Carlton in San Francisco as Sous Chef, and then the Boston Ritz-Carlton as Chef de Cuisine. In 2002, he was appointed Chef de Cuisine at Alain Ducasse at the Essex House in New York. For those who argue that luxurious French cuisine is on the decline, Esnault has proved that his classic, rich dishes, with their subtle, international accents, translate beautifully for New York's fine dining scene.