Gabriel Biton

General Manager

Gabriel was raised in a farming community, where he spent his childhood surrounded by the rhythms of nature, and being taught the value of hard work, patience, and the deep satisfaction of growing and caring for food from the ground up. It was also in his parents' small, family-run restaurant that he first saw the magic of food: how simple, honest dishes could bring people together, create lasting memories, and nourish both body and soul.

Gabriel traveled the world as a young adult, seeing everything from the bustling street food markets of Thailand and Laos, to the vineyards of Europe and beautiful shores of Australia. Eventually, his travels led him back to New York City, where a 10-day visit turned into 20 plus years. The city’s energy, its diversity, and its endless possibilities made it impossible to leave. His first job in New York was with the iconic Mars 2112, complete with Martians, lasers, and neon lights. From there, he found his calling at Steak Frites, a beloved French bistro in Union Square, where he discovered a passion for French cuisine and wines. 

After a quick three-year detour to Brazil, Gabriel returned to New York, bringing with him a Brazilian-inspired passion for great food, gathering and sharing stories, and living in the moment. He spent a further five years honing his craft at City Lobster in Rockefeller Center, before eventually making his way to the Upper East Side. It was here that he discovered something truly special in Cafe D'Alsace, where he was first a manager, and is now General Manager, leading the team in this neighborhood gem for over 13 years.

One of Gabriel’s most heartfelt achievements is keeping his promise to bring every member of his team back together after the pandemic, thanks to the unwavering support of the restaurant’s neighbors, guests, and community. Today, he is exceptionally proud of Cafe D’Alsace and the space it has become — a place where guests can gather, enjoy delicious food, and share precious moments with friends and family, all while escaping for a moment from New York’s famous “grind.” To Gabriel, it isn’t just a restaurant; it’s a home, and one he is grateful to be able to share for many years to come.

Philippe Roussel

Executive Chef and Partner

Experience speaks for itself and few chefs working today can speak as loud as Philippe Roussel. A third-generation chef who hails from Brittany, Introduced to the culinary world by his father, a chef and restaurateur. Roussel attended the École Hotelière in Rennes before making his way through the most respected kitchens in France. He started his career with a two-year apprenticeship at the Michelin two-star “Le Lion d'Or in Liffré”, before moving on to the Michelin three-star “Troisgros in Roanne”, one of the world’s greatest restaurants. He later began work as Sous Chef at the Michelin-starred “Château de Marcay” in Chinon. While waiting for a chef de partie position at the world-renowned and Michelin three-star, “Les Près d'Eugénie” of Michel Guérard, Roussel was invited to New York by Daniel Boulud, who was then at “Le Régence” the Plaza Athénée Hotel. After a year, Roussel returned to France to work with Guérard at “Les Près d'Eugénie”. 

Roussel returned to New York, the city that he loved. After serving as Sous Chef at Windows on the World, he graduated to Executive Chef at La Metairie, where he received two stars from Brian Miller at the New York Times. He continued on to open the wildly popular Chelsea Bistro & Bar, which earned two stars from the New York Times and virtually put Chelsea on the map. Later he became Executive Chef of Montparnasse and Park Bistro, and also put in a year as Sous Chef at Restaurant Daniel for good measure. 

Roussel has been pleasing palates all over New York for the past 3 decades, and now he is Executive Chef and Partner, running the consistently busy NYT two-stared Café D’Alsace. Even though he is not from Alsace, his father loved Alsatian food, and many of the recipes that Philippe has developed are direct results of what he learned from his father. 

Traditional French technique combined with modern interpretation being of the utmost importance throughout his career, Chef Roussel has since been serving classic Alsatian dishes as Executive Chef of Café D’Alsace on the Upper East Side of Manhattan, taking inspiration from his father who taught Roussel his foundation and love for cooking.

Aviram Turgeman

Beverage Director and Partner

Aviram Turgeman is the Beverage Director for all Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and Monterey.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.