Chef Sébastien Chamaret joined Bagatelle New York as Executive Chef in 2012. His 15 years of kitchen experience and refined, subtly elegant style of cooking complimented Bagatelle’s reputation as a dining destination. Chef Chamaret has spend years traveling the world in search of epicurean inspiration. He studied under the tutelage of two- and three- Michelin Starred establishments including Daniel by Daniel Boulud in Manhattan and La Belle Epoque in Versailles with Alain Raye, a controversial chef with avant-garde cuisine and flavor pairings. Other stops in his culinary career include; Potel & Chabot and Cocoa Café in Paris, and La Mirabelle and La Goulue in New York City. As the Executive Chef of Bagatelle New York, Sébastien brings his years of expertise and creativity to the forefront of the city’s dining scene.