February 20-24, 2019 Miami Beach
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Epié

Gilles Epié

Chef Epié started working at the age of 14 and trained with two iconic chefs: Roger Jaloux at the Paul Bocuse restaurant and Alain Senderens at Lucas Carton. After he traveled the world and learned cuisine he returned to Paris to receive one Michelin star in 1989 at the age of 22 (he still holds the record for youngest chef ever to receive one star). After joining François Clerc at La Vieille Fontaine – Maison Laffite as Executive Chef, they earn a second Michelin star.

Gilles Epié worked as a chef at the... READ MORE

Chef Epié started working at the age of 14 and trained with two iconic chefs: Roger Jaloux at the Paul Bocuse restaurant and Alain Senderens at Lucas Carton. After he traveled the world and learned cuisine he returned to Paris to receive one Michelin star in 1989 at the age of 22 (he still holds the record for youngest chef ever to receive one star). After joining François Clerc at La Vieille Fontaine – Maison Laffite as Executive Chef, they earn a second Michelin star.

Gilles Epié worked as a chef at the following prestigious restaurants: Miravile (owner), Paris; L’Orangerie, L.A.; La Petite Cour, Saint-Germain-des-Prés, Paris.

He left France in 1995 to explore American cuisine. The following year, 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 gastronomic light French fare. L’Orangerie was GAYOT’s highest rated restaurant in Los Angeles.

Chef Epié catered Frank Sinatra 80th birthday and Sophia Loren’s birthday. He cooked a Presidents’ Dinner for George Bush, Bill Clinton, Ronald Reagan, Gerald Ford. Other clients include: King of Sweden, Sheik of Qatar, Bruce Springsteen, Slash, Sharon Stone, Gregory Peck, Richard Gere, Elizabeth Taylor, and Princess Diana.

Chef Epié is known for his rich bold tastes that he creates without butter or cream. No easy feat. “I use a lot of steam, and with this pure and simple way of cooking you must only use the finest products,” he explains.

The culinary fusion of Epié’s French/California dishes has wowed gastronomes, top politicians, movie stars and supermodels around the world. They call him the “American Frenchy.” California greatly influenced Epié’s style of cuisine, “I was cooking for people who love to eat, but hate to put on weight,” he laughs. “Skinny isn’t just a trend: it’s the culture now.” So, Epié’s evolution in the kitchen became a take on Japanese, Korean, and Chinese dishes.

After ten years in the U.S., Chef Epié’s dream restaurant location became available, right off of the most beautiful avenue in the world, Les Champs-Elysées. So he returned to the most critical gastronomic stage in the world, Paris.

He owned and ran Citrus Étoile from 2005 to 2017 with his wife, former model/actress Elizabeth Epié. The New York Times listed Citrus Étoile as a “must-visit” new restaurant in Paris in 2006, and stated, “Chef Epié is a true culinary contortionist.” Condé Nast Traveller 2006 named Citrus Étoile as one of the Top 100 Hot Restaurants in The World. Citrus Étoile was chosen to be a member of the Châteaux & Hotels Collection – Tables Remarquables in 2007. GAYOT wrote “Epié has the unique talent of simplifying the elaborate”.

At Citrus Étoile, his clients included: President Emmanuel Macron, President François Hollande, actors Jean-Paul Belmondo and Alain Delon, King of Qatar, and Prince Albert of Monaco.

Regarding television, Gilles starred in two seasons (2013- 2014) of his reality show in France for Canal+/Cuisine+, “Dans La Vraie Vie D’un Grand Chef.” His reality show and restaurant success led to twenty 30-minute episodes of his cooking show “Un Frenchy en Cuisine” which aired on Canal+ in 2015.

Chef Epié was on the panel of judges on Israel’s Iron Chef 2008 and was the expert food correspondent for the BBC (2010- 2016).

On YouTube, there are numeous videos of Chef Epié’s television appearances.

Frenchy’s, his French Bistro, opened in April 2013 in the International Terminal 2 at the Charles de Gaulle Airport and is a favorite among travelers. To celebrate its opening the French weekly news magazine, Paris Match, did a glossy spread featuring Gilles and his wife, Elizabeth, having a black tie picnic on the wing of an American Airlines Boeing Jet.

In 2013, Citrus Étoile was awarded the Tripadvisor Certificate of Excellence, which recognizes the top 10% institutions in the world rated by travelers.

In 2014, Chef Epié cooked at a charity private event in Puerto Rico for Michelle Obama.

In March of 2015, Gilles was chosen and invited to cook two nights in New York by the Chefs Club – Food & Wine Magazine.

In May 2015, Chef Epié was selected as the sole chef to create and cook for the French Gastromic Week event in the Mauritus Islands, La Clef Des Champs, Floreal.

In 2016, Gilles was a featured chef at the “Cuisine of the Sun” international food festival for Villa La Estancia in Mexico and the Food Network. In the same year, he received a Lifetime Achievement Award at the James Beard Celebrity Chefs Tour dinner in Santa Barbara.

Chef Epié is looking forward to moving to Miami with his family by the end of 2017. His motto is: “Born in France, made in America… my passion for food has driven me to become the chef I am today!!”

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