Gilles Epié

Chef Epié started working at the age of 14 and trained with Roger Jaloux the iconic chef restaurant Paul Bocuse and Alain Senderens. He continued his career alongside Jean-Pierre Coffe at La Ciboulette. After he traveled the world and learned its cuisine he returned to Paris to receive the Michelin Star in 1989 at the young age of 22 (he still holds the record for youngest chef ever to receive the star). Before joining François Clerc in La Vieille Fontaine – Maison Laffite as head, they received a second Michelin star.

Epié worked as a chef at the following top Restaurants: Miravile (owner), Paris; L’Orangerie, L.A; La Petite Cour, St. Germain, Paris. After mastering Paris, he left in 1995 to explore US cuisine; not speaking a word of English, within a year was voted the Best Chef In America of 1996.

He was voted Best New Chef by Food & Wine Magazine in 1996 for L’Orangerie in Los Angeles. Chef Epié took the restaurant from empty tables to being booked months in advance with his amazing light French fare.

Chef Epié is known for his rich bold tastes that he creates without butter or cream. No easy feat.

The culinary fusion of Epié’s French/California dishes has wowed a mixed crowd of gastronauts, top politicians, movie stars and supermodels around the world. They call him the “American Frenchy”.