Formerly, the Executive Chef at La Panetière Restaurant in Rye, NY, Greenwich Magazine quoted Chef Hugo to "have taken La Panetiere Restaurant from excellent to extraordinary." Hugo has also been known to pack "precision and flavor into each dish he creates."
In addition to appearing on the Today Show and News 12, Chef Hugo’s culinary talent was rated "Excellent" by the New York Times in November 2005. In August 2006, he joined the Four Seasons Hotel as a restaurant chef.
Today Chef Hugo will assume the position as Executive Chef of Brasserie Cognac owned by Vittorio Assaf and Fabio Granato, the restaurateurs of Serafina and Geisha as well. Chef Hugo will use his experience and talent to create a traditional French Brasserie menu with a modern twist. Some of his unique creations are Cod Fish with Champagne and Caviar Sabayon and a Lobster and Foie Gras Tart or the Tartar Royal of Corn-fed Filet Mignon with Caper Berries and Dijon Mustard. Chef Hugo will not only use Cognac inside a number of recipes, but in addition, it will be offered as a pairing to many dishes, including in a couple of tableside flambé dishes.
A native of Provence, Chef Hugo is a direct descendant of the writer Victor Hugo. Chef Hugo comes from a family of generations of artists and poets, thus treats his cuisine as his own form of art. His great energy and enthusiasm are among his greatest assets. Chef Hugo will bring to Brasserie Cognac his strong belief in the simplicity of cooking, focusing on flavor and sophistication.
"The cuisine at Brasserie Cognac will be generous in flavors, firmly anchored in the basics of French brasserie dishes, yet somewhat sophisticated,” Chef Hugo says. "We are aiming to please and satisfy New Yorkers’ discerning palates, providing our guests with a unique and distinctive experience, surrounded by Brasserie Cognac's lively atmosphere."
For further information or interviews With Chef Florian Hugo, Please contact Katie Roose (914) 400-9922 or katieroose@mac.com
