Gilbert Le Coze
Born1945
France
Died (aged 49)
New York City
Culinary career
Cooking styleFrench, Japanese
Rating(s)
Current restaurant(s)
    • Les Moines de St. Bernardin (Paris)
    • Le Bernardin (New York City)

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.[1][2][3]

In 1972 he left Brittany to open his own restaurant in Paris, Les Moines de St. 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. The restaurant's name was simplified to Le Bernardin. 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.

Death

Le Coze died in Manhattan of a heart attack on 28 July 1994 while exercising at a health club.[1]

Nominations

  • James Beard Award for Outstanding Restaurant
  • James Beard Award for Best Chef: New York City

References

  1. 1 2 Miller, Bryan (30 July 1994). "Gilbert Le Coze Dies at 49; Inspired a Generation of Chefs". New York Times. Retrieved 2015-04-05.
  2. ↑ Buford, Bill (29 July 2013). "Cooking with Daniel". The New Yorker. Retrieved 2015-04-05.
  3. ↑ Wenzel, John (2013-04-10). "Chef Eric Ripert sees the good in "evil" tourmate Anthony Bourdain". Denver Post. Retrieved 2015-04-05.
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