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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 of who taught Roussel his foundation and love for cooking.