The Chefs: Haute Cuisine in the Clouds

The tower's restaurants employ over 150 people creating dining experiences from casual to extraordinary. At Jules Verne, Chef Frédéric Anton oversees a kitchen producing Michelin-starred meals 125 meters high.

"Logistics are nightmare," admits Anton. "Every ingredient travels up in service elevators competing with tourist traffic. No gas allowed—we cook entirely electric. Wind shakes the building—soufflés are challenging. But the view... diners pay for the view, we must match it with the food."

The kitchen operates like a space station—everything calculated, nothing wasted. Prep happens at 5:00 AM to beat crowds. Deliveries are scheduled to the minute. During summer thunderstorms, when elevators stop for safety, staff might be stranded for hours. "We keep emergency supplies," laughs sous-chef Yamamoto Kenji. "I've slept here three times. Once we served midnight pasta to stranded tourists. The tower creates community."

At the more casual Madame Brasserie, chef Thierry Marx faces different challenges: serving 1,000 covers daily to guests from every culture. "We balance French tradition with international palates. A Japanese family wants lighter sauces. Americans expect larger portions. Indians need vegetarian options. We adapt while maintaining identity."