Chef Jean-Robert de Cavel

Representing Florence, KY

Serving Manchester Farms Quail Roulade over Blue Cheese Polenta with Spring Peas & Arugula

Three-time James Beard Best Chef nominee Jean-Robert de Cavel was born in Roubaix, France, and at 16 began his official culinary career. After working with the Rostang family in various locations, Jean-Robert moved to New York City where he was executive chef at La Régence at the Hotel Plaza Athenée.

He left New York City for Cincinnati to become chef de cuisine at the legendary Maisonette, continuing the run of Mobil 5 stars, from 1993 to 2000. From 2002 through early 2009, he was founding partner, chef de cuisine and creative force of Jean-Robert at Pigall’s, JeanRo Bistro, Pho Paris, Greenup Café and Lavomatic Café.

He opened Jean-Robert’s Table in August 2010 and French Crust Café in August 2013. Le Bar a Boeuf, his third restaurant, in February 2015.

Jean-Robert has been featured in Wine Spectator, Bon Appétit, Food Arts, Gourmet, Esquire and Conde Nast Traveler magazines. In 2002, he received the Medal of the Chevalier de l’ordre du Merite (One of France’s highest civilian honors) from the Consul General of France. In 2007 he joined Maitres Cuisiniers de France, becoming a French Master Chef, one of less than 60 in North America.
Donating his time and talents to many local and national charitable events (Taste of the NFL, Cincinnati Zoo) is a passion of his, including his own foundation,

Jean-Robert lives just across the Ohio River from Cincinnati in Newport, Kentucky with his wife Annette and daughter Laeticia.