Oregon with a French Twist

FEATURED MASTER CHEFS:

Jean-Louis has acted as Executive Chef for the “Best Hotel in the World” at the Oriental Hotel in Thailand when he was 24, received his first Michelin star at the age of 28, opened his first restaurant, and was subsequently named to the “Jeunes Restaurateurs de France” at the age of 29. Moving to New York City, he opened a successful French bistro on the corner of 79th and Lexington which operated for just shy of 10 years and was named as “breathtakingly good” by the New York Times before working with acclaimed Chef Jean-Louis Palladin.

The esteemed Carlyle Hotel in NYC brought him on as the Executive Chef of their hotel and subsequently renamed the main restaurant in the building after Jean-Louis, naming it “Dumonet at the Carlyle.” Moving into a corporate role, Jean-Louis became the Executive Corporate Chef and Director of F&B for Saks Fifth Avenue in the USA, opening multiple concepts for them prior to going to work at the historic Union Club on 69th and Madison.

Claude Godard, a New York-based restaurant consultant and chef, has dedicated his life to the art of French cuisine. Born in Burgundy to a family of esteemed chefs, he trained at the School of Culinary Arts in Paris before honing his craft under celebrated names like Alain Dutournier and Jean-Pierre Vigato. His career spans Michelin-starred kitchens in Paris, Johannesburg, and Burgundy, where he collaborated with his father at their acclaimed Restaurant Godard.

In 1998, Godard brought his expertise to the U.S., aiming to make authentic French cuisine accessible to New Yorkers. He founded Madison Bistro and later Jeanne & Gaston, honoring his grandparents. Since 2019, he has served as Executive Chef at the prestigious Union Club of the City of New York.

Born in Lyon, France—the “Capital of Gastronomy”—Roland Passot discovered his passion for cooking through family meals and the inspiration of Paul Bocuse. At 15, he apprenticed under Mère Brazier and refined his craft at Sofitel Lyon and Lyon de Lyon. By 19, he was Executive Chef at Pierre Orsi’s acclaimed restaurant. In 1976, Passot moved to the U.S., joining Jean Banchet at Le Français in Chicago, later leading kitchens in San Francisco and Dallas. From 1984–1987, he directed Le Epicurean Catering, serving elite clients including the Hunt family and Prince Charles. In 1988, he co-founded La Folie, San Francisco’s celebrated Michelin-starred restaurant. Passot also co-founded Left Bank Brasserie and developed LB Steak, Meso Mediterranean, and Rollati. Honored by the James Beard Foundation and France’s Ordre du Mérite Agricole, he has mentored chefs worldwide and supported charities such as Meals on Wheels and Make-A-Wish.