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Born in Vendee, France Philippe Chevalier grew up in a world where the appreciation of good food was a natural part of life. As the son and grandson of Atlantic fishermen he developed an understanding of the origin of food and a specific appreciation for fresh, natural ingredients. Inspired by his Cordon Bleu trained grandmother he left home at age 14 and immersed himself in his training.
After graduating top of his class, Philippe moved to Paris where he headed kitchens in Michelin starred establishments and achieved the post of Executive Chef at the young age of 27. Since leaving Paris, Philippe has enjoyed an award-winning career in St. Tropez, St. Barthelemy and San Francisco.
He found acclaim as Chef/Owner at his own, CHEVALIER Restaurant, located in Lafayette, California winning 7 Michelin Bib Gourmand awards.
Chef Chevalier finds his true joy in making people happy through food and hospitality.
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