Four years ago, French chef Joël Robuchon suffered from constant headaches and exhaustion. Sensing something might be wrong, he sought medical care, where a blood test revealed he had high cholesterol, high blood pressure, and high blood sugar. He knew at that moment he had to do something about his health fast.
“I needed to go on a diet,” he told the New York Post. “But where to start?”
All his life, Robuchon, the owner of a Michelin-starred restaurant franchise called L’Atelier de Joël Robuchon, ate a diet rich in butter. After all, the food is an extremely common ingredient in French cooking. But eating so much of it was putting him at risk for a number of problems like Type 2 diabetes, stroke, or heart disease—the number one killer of men. So Robuchon made a few changes to his diet and the way he cooked, and has since lost 60 pounds.
Here are a few ways the chef—who’s racked up 31 Michelin stars—lost the weight.