Dupas got his start in the kitchen at the remarkably young age of 16. By the time he was 18 years old he was working as an apprentice under Chef Franck Quinton of the Michelin-starred Le Manoir du Lys. Not long after, he served an apprenticeship under yet another chef with Michelin credentials, Régis Marcon, at renowned Le Clos des Cimes hotel.

Suffice it to say, Dupas was off to a promising start. Consequently, his resume is studded with stints under some of the world's most acclaimed chefs, like Xavier Mathieu of Le Phébus, Pierre Carrier of Chateau Hameau Albert 1er, and Patrick Jeffroy of L'Hôtel de Carante.

More recently, he has worked at the One & Only Royal Mirage Hotel in Dubai, where he has prepared meals for such A-list celebrities as Formula One racing champion Michael Schumacher, music producer David Guetta, and legendary footballer Zinedine Zidane. Just prior to joining the Waldorf family, Dupas served as Chef de Cuisine at The Strathearn in Scotland's Gleneagles Resort.

Throughout his 16-year career, Dupas has developed a cooking style that is forward-thinking and creative but at the same time deeply reverent of French tradition. He has a talent for exquisitely balanced dishes comprising diverse flavors, textures and colors.