Born in the outskirts of Lyon, I trained with the top chefs in France, many of whom ran Relais & Chateaux establishments, until coming to New York City in 1980. My food is contemporary French, emphasizing the seasons, but with an added appreciation of what the world has to offer: Italy, Japan, and Spain, for example. I love the rusticity of Italian cuisine, the creativity of Spain, and the finesse of Japan, and of course, being French, I think that French cooking with its foundation is a little bit superior!
To relax here in New York, I go to movies, golf, and try to find time to be with friends. My greatest love for unwinding is travel, but even without leaving New York City, I can experience here every cuisine of the world, which in turns informs my approach to cooking. And I love American cooking which, I would like to add, is more a cuisine of passion than anything else. American chefs come from so many different backgrounds so there isn’t simply one tradition.
United States
