Today, we’re welcoming two new chefs to our culinary community. They’re bringing a wealth of experience, dedication and most importantly, deliciously creative food to our menus.
Since opening at the height of the pandemic last December, this outpost of New York’s legendary French bistro has made quite a splash. In an era where travel is still restricted, it’s transporting patrons to the city of lights and its environs with its classic dishes. Recently, it welcomed new executive chef Pascal Sanchez into the kitchen. This Michelin-starred chef’s resume boasts international posts including France, England, Switzerland and Las Vegas.
288 S. County Rd., Palm Beach; 561/284-6292; lagouluepalmbeach.com
A touch of Argentine cuisine has arrived in West Palm Beach thanks to executive chef Guillermo P. Eleicegui. He had previously worked at Buenos Aires’ Faena hotel, and Miami’s SUGARCANE raw bar grill and Delano hotel before heading north to The Hilton West Palm Beach’s Galley restaurant. Here, he’s recreating the traditional meat-centric parrillada on Thursday nights with cuts including New York strip, lamb chops, filet mignon, churrasco and chorizo.
600 Okeechobee Blvd., West Palm Beach; 561/231-6100; galleywestpalmbeach.com