My professional history includes significant periods of study with leading figures in French cuisine, including Joel Robuchon and Jacques Senechal. After completing an apprenticeship at the celebrated Hotel Intercontinental restaurant in Paris (a restaurant of exceptional quality according to Le Bottin Gourmand), I went to the Hotel Nikko de Paris, where I worked at both of its restaurants: Pont Mirabeau and Les Celebrités, awarded the Michelin Guide’s coveted star of quality. At the Nikko, I worked under the supervision of Chef de Cuisine Jacques Senechal (formerly the chef of the Tour d’Argent of Paris, considered one of the world’s best restaurants). To this day, I credit Senechal’s instruction as having a significant influence on his culinary philosophy.
After a short hiatus to fulfill my military service obligation, I resumed my culinary career as chef de cuisine at the Chateau des Reynats in Perigueux near Bordeaux. I established the new restaurant’s reputation as one of the finest in the region by earning a Michelin Star, rave reviews from Gayot’s Best of France ("Splendid"), and acclaim in the Bottin Gourmand, which called our menu "creative" and "audacious."
In October 1993, Joel Robuchon, France’s most famous contemporary chef, recruited me to be executive sous chef at Le Relais du Parc in Paris. Regarded by many as the greatest chef in the world, Robuchon has been featured in hundreds of articles worldwide, has authored several books, and was awarded three stars by Michelin for his namesake restaurant Le Relais du Parc. At Le Relais du Parc, my skills in the art of presentation, seasoning techniques and the reinterpretation of classic bistro dishes were further developed into my own signature cuisine. Le Relais du Parc received honors in Gayot’s Best of France as holding "a winning hand" and offering "bistro prices for attractive fare."
I was born in 1965 in Haguenau, France. In 1985, I graduated from Ecole Culinaire de Blois, one of the top culinary schools in the world. I was awarded with two of France’s most prestigious awards for young chefs: the Journée du Champagne of Moët and Chandon and the Tour du Monde by Hennessy. I was also nominated by the James Beard Foundation as "Rising Star Chef, 2000."
Currently, I reside with my wife and two children on Chicago’s northside. In my free time, I enjoy classical music, squash, reading and caring for my children.
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