CHEF ANTOINE CAMIN hails from Paris, France and brings 16 years of culinary devotion to the table at La Goulue.  Educated in Burgundy and seasoned in Paris, Antoine has collaborated with Chef Paul Haeberlin at Julien Restaurant and Chef Jean Joho at Brasserie Jo. 

During that 12-year  tenure, Antoine developed a penchant for seafood; often melding the local catch into bistro classics. In the spring of 2004,  Antoine Camin became the  chef of Madison Avenue¹s wildly successful Bistro, La Goulue.  Apparently, the Michelin Guide  agreed with their choice, and awarded the La Goulue team one Michelin star. Now in his fourth year as the executive chef of La Goulue, Antoine could not be happier cooking French classics for a discerning international audience.

PASTRY CHEF FABIEN CASASSUS
Born in the southwest of France, Pastry Chef Fabien Casassus has been steeped in the ancient art of French pastry since birth.  The son of a Chef, Fabien has intimate knowledge of the dedication and drive that it takes to succeed in the restaurant industry.

After apprenticing under culinary legends Chef Michel Guerard and Pastry Chef Pillippe Urraca, Fabien moved to the United States. It is this childhood memory of a Tarbes¹ pastry shop and its intoxicating aromas which continues to inspire Fabiens¹ simple love of pastry making. La Goulue has been proud to have Fabien on board since 2004.