Christophe De Lellis became the executive chef of Joël Robuchon at the age of 27, making him on of the youngest chefs to head up the kitchen under the Chef of the Century. The Parisian-born chef cooked at Le Cardinal in the City of Lights before being brought to the Paris’s Marriot Hotel to be on the opening team of La Brasserie Renaissance; a two-year stint that ultimately led to his crossing the Atlantic to join chef Joël Robuchon’s eponymous Michelin Three-Star restaurant.
He spent four years as a sous chef, rotating through each of the stations. In 2014, he moved over to Shawn McClain’s Sage at Aria as the chef de cuisine. Within a year, he got the call to return to Joël Robuchon Restaurant as chef de cuisine. Here he shares some of his favorite places to dine in Las Vegas when he’s not creating French cuisine extraordinaire.
De Lellis says he’s excited to begin a new journey in Dallas. “It’s the perfect time to go right now. There’s a lot of interest in the Dallas market with big restaurants and hotels opening in the next couple of years.” He expects Mamani to open in late 2024.
The menu at Mamani will feature dishes like beef tartare with quail egg, smoked salmon toast, and a classic caesar salad. The pasta section will offer options like bucatini all’amatriciana and pappardelle with wild boar ragu. There will also be a raw bar featuring oysters, clams, and ceviche. The dessert menu will include classics like crème brûlée and chocolate soufflé.
De Lellis has been traveling extensively to find the perfect wine pairings for each dish. He plans to create a wine list that caters to both the novice and the connoisseur. “We want everyone to feel comfortable ordering wine here,” he says. “Even if you don’t know a lot about wine, our staff will help you find something you’ll love.”
The design of Mamani will be modern and inviting, with an open kitchen that allows diners to watch the chefs in action. The dining room will feature a mix of high-top tables and cozy booths, perfect for intimate gatherings or large groups. Brandon Cohanim has also hinted at the possibility of a rooftop bar, offering stunning views of the Dallas skyline.
De Lellis’s vision for the restaurant extends beyond the food and drink. He wants Mamani to be a gathering place for the community, hosting events like wine tastings, cooking classes, and live music performances. “We want to create an atmosphere where people feel welcome and connected,” he says.
The restaurant will also be committed to sustainability, using locally sourced ingredients whenever possible and implementing environmentally friendly practices. “It’s important to us to be a responsible member of the Dallas community,” says de Lellis.
The staff at Mamani will be carefully selected and extensively trained to provide guests with the highest level of service. De Lellis believes that the right staff is crucial to creating the welcoming atmosphere he envisions. “Our staff will be the heart and soul of this place,” he says. “They’ll be the ones making sure every guest feels special and taken care of.”
The design of the bar at Mamani will be just as meticulous as the rest of the restaurant. The bar will be crafted from high-quality materials like marble and wood, and will feature a wide selection of both classic and rare spirits. The cocktail menu will change seasonally, with a focus on both classic and innovative drinks. “We want our cocktail program to be as impressive as our food,” says de Lellis. “Our mixologists will be creating masterpieces behind the bar.”
The restaurant will also offer a private dining area that can accommodate up to 20 guests, perfect for intimate gatherings, business meetings, or special occasions. The private dining room will feature its own customizable menu, allowing guests to choose from a selection of favorite dishes or work with the chef to create a unique, personalized experience.
Great news chef Stephen Pyles, looking forward to go visit and enjoy great meals there