"With the proper technique and the right amount of care, you can make any ingredient shine."
Chef Remy grew up in Paris and has traveled extensively and lived in South America. He completed his culinary education at L'école Grégoire-Ferrandi in Paris after earning his master's in economics at university. He began his career at Parisian staple Restaurant L'Ami Jean for three years before moving to New York City.
When he arrived in New York, Chef Remy started working for Daniel Boulud at Cafe Boulud before opening Michael White's second venue, Ai Fiori, which earned a Michelin star and three stars from The New York Times in its first year. In 2015, Chef Remy opened Michael White's first French restaurant, Vaucluse, as chef de cuisine.
In 2019, he brings his experience to the Institute of Culinary Education as a chef-instructor. "When I was in restaurants I most enjoyed mentoring young chefs," Chef Remy says. "I'm excited to help chefs lay the foundations of a very exciting career."
Outside of the kitchen, Chef Remy coaches kids' basketball and is a competitive cyclist.
- French School of Culinary Arts Gregorie Ferrandi, Paris, 2007
- Master's in Economics, Universite Pantheon Assas, Paris, 2004
- Chef de Cuisine, Vaucluse, 2015-2017
- Sous Chef, All'onda, 2013-2014
- Tournant, Ai Fiori, 2010-2013
- Entremetier, Fish Roast, Cafe Boulud, 2009-2010
- Garde Manger, Roast, Restaurant L'Ami Jean (Paris), 2006-2009
Specialties/Areas of Interest
- Fluent in French and Spanish
- Menu development and staff training
- Charcuterie expertise
- Sous vide