Luc Dendievel

Executive Chef

Belgian native Luc Dendievel studied at l’Ecole Hoteliere de Libramont at age 14 and apprenticed at the distinguished Sanglier des Ardennes. Later, he worked with chef Alain Senderens at Lucas Carton in Paris. In D.C., he was executive sous chef at Michel Richard’s Citronelle before coming to Willard InterContinental. His food is influenced from his time at New York’s Le Zoo, Bayard’s, India House and Brasserie 360, and Sacramento’s Baccaras.