About Chef Philippe Verpiand

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Hailing from the Vaucluse region of France – the son of a second-generation butcher – Chef Philippe Verpiand graduated first in his class from the French Culinary Institute in Avignon and worked in numerous Michelin-starred restaurants in the French Riviera, Alps regions, Courchevel, Biarritz and in Normandy. From Europe, Verpiand made his way to San Diego, where he served as Chef de Cuisine at the prestigious Tapenade Restaurant in La Jolla for more than seven years before opening Cavaillon Restaurant in the beautiful coastal hills of northern San Diego in 2005, where it quickly became recognized as one of San Diego’s top French restaurants.

Chef Philippe remained at the helm of Cavaillon until moving to Houston with his family to open Étoile Cuisine et Bar in October 2012, which immediately struck a chord among Houston diners – attracting legions of fans and regular customers for its unpretentious and exquisite, seasonal French fare, a carefully crafted wine list, and excellent service. In March of 2015, Chef Philippe was named a Master Chef of France – becoming one of only three chefs in Texas ever to receive the prestigious honor.