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Gilbert Le Coze
Gilbert Le Coze (1945 – 28 July 1994) was a French chef known for his innovative methods in seafood preparation. Le Coze's cooking has been compared to Japanese cuisine and has influenced a generation of American cooks.
In 1972 he left Brittany to open his own restaurant in Paris, Le Bernardin, with his sister Maguy Le Coze.
In 1986, the Equitable Life Assurance Company invited them to move the restaurant to the company's Manhattan headquarters. Le Coze worked with original Chef de Cuisine, Chef Eberhard Müller, and later, future head chef Éric Ripert. The restaurant gained two Michelin stars under Le Coze's management.
Le Coze died in Manhattan of a heart attack on 28 July 1994 while exercising at a health club.
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Gilbert Le Coze
Gilbert Le Coze (1945 – 28 July 1994) was a French chef known for his innovative methods in seafood preparation. Le Coze's cooking has been compared to Japanese cuisine and has influenced a generation of American cooks.
In 1972 he left Brittany to open his own restaurant in Paris, Le Bernardin, with his sister Maguy Le Coze.
In 1986, the Equitable Life Assurance Company invited them to move the restaurant to the company's Manhattan headquarters. Le Coze worked with original Chef de Cuisine, Chef Eberhard Müller, and later, future head chef Éric Ripert. The restaurant gained two Michelin stars under Le Coze's management.
Le Coze died in Manhattan of a heart attack on 28 July 1994 while exercising at a health club.