The Biltmore’s top-rated sig- nature restaurant, Palme d’Or, welcomes Chef Gregory Pugin as the new chef de cuisine. With an impeccable back- ground in Michelin-starred restaurants, Pugin will delight with an unparalleled fine dining experience and take the leg- endary restaurant to another level of gastronomic excel- lence. For the past 12 years, Palme d’Or has been recognized as Miami’s best French fine dining restaurant with both critics aTnhde diners alike, receiving top hon- ors with Zagat. With the arrival of Chef Pugin, the Biltmore’s legacy and commitment to fine dining will rival some of the world’s most renowned restau- rants. Born and raised in the south- west region of France, Pugin’s father, also a chef, ignited in Gregory a passion for cooking at a very young age. He began an apprenticeship at 16, working alongside Chef Jean-Marie Gautier at the Hotel de Palais in Biarritz. After winning several national awards, Pugin captured the attention of Master Chef Joel Five-Diamond and Michelin- starred restaurant. “This young French Chef comes to the Biltmore with a life- time of experience and interna- tional recognition for his talent.” said Matthias Kammerer, manag- ing director of the Biltmore Hotel. “His training and dedica- tion to delivering an unforget- table experience is exactly what makes him the ideal talent to carry the torch at Palme d’Or.” At the Biltmore Pugin brings with him a most impressive background along with the prom- ￼unces ise to populate the Palme d’Or menu with his personal style. He Chef Gregory Pugin sticks to classic recipes and tech- its 2013-14 season of concerts –––––––––––––––––––––––––––––– Robuchon who put him to work in his Paris-based laboratory. Pugin spent six years with Robuchon including a two-year stint as the executive sous chef at L’Atelier Joel Robuchon in New York City. Pugin later became the execu- tive chef of Veritas in New York and earned a Michelin Star and a Rising Star Chef of the Year nomination from the James Beard Foundation. Most recent- ly, Pugin was the executive chef at Le Cirque Las Vegas, a AAA niques, but likes to finish his dishes with a twist, creating pre- sentations that burst to life. Guests will enjoy a five-course tasting menu with optional wine parings equaling a true fine din- ing experience. Chef Pugin is setting the mark high and aspires to fill a void in the Miami culi- nary scene by creating an experi- ence on par with the world’s great restaurants. For more information or to make reservations, visit <www.BiltmoreHotel.com> or call 1-800-727-1926.
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