* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked
Order from us for your private party or your special event. You can also hire our Chefs to come cook at your place! Our Chefs can design a custom gourmet menu with the freshest ingredients. We take care of everything, just relax and enjoy high quality food prepared by talented French Chefs with Michelin Star experience.
Here are a few pictures of our creations.
CEO, has two degrees in Management and Corporate finance from EDHEC Business School in France. He is passionate about food and has started his own business Restolib, www.restolib.fr in 2011 in Paris doing cooking events promoting healthy and seasonal food.
He has been working with more than 30 Chefs on the business side of their operations around the world (China, Hong Kong, France, United States, Brazil) and his objective is to share Chefs tips to eat better through a boxed meal service and an upcoming mobile application. His idea has received great support in Europe and in the USA as Eatt was selected to exhibit in Dublin, Ireland and in Las Vegas during prestigious tech conferences.
Nicolas Kalpokdjian, passionate about food and has worked with more than 30 Chefs on the business side of their operations around the world (China, Hong Kong, France, United States, Brazil). His objective is to share Chefs tips to eat better by creating affordable and fancy healthy food restaurants.
Yuri SzarzewskiExecutive Chef
Executive Chef, started his professional career at 17 as an Apprentice Chef at “L’Ambassade” restaurant in Beziers (south of France). At this time it was the only 1 Michelin star restaurant in town. He attended Restaurant School for four years, where he got two professional degrees. He won the apprentice competition in Beziers and won an international cooking competition in Stockport, United Kingdom. He spent the next two years working at the 2 Michelin star restaurant “L'Oustau de Baumanière” at Les Baux de Provence. He has pursued his career and has gained valuable experience in many of Paris finest Palace for four years such as:
Le Bristol, 3 Michelin star (chef Eric Fréchon)
Palace George V, 2 Michelin star (Chef Eric Briffar )
Palace Shangrila (Chef Philippe Labbe)
Right after he was able to serve as Sous chef at Jean restaurant, a 1 Michelin star restaurant. Yuri brings all the techniques learned in high end restaurants to make healthy food very tasty.
Yuri Szarzewski, Executive Chef has spent two years working at the 2 Michelin star restaurant “L'Oustau de Baumanière” at Les Baux de Provence. He has gained valuable experience in many of Paris finest Palace for four years such as Le Bristol, 3 Michelin star (chef Eric Fréchon). Before coming to Las Vegas he was Sous chef at Jean restaurant, a 1 Michelin star restaurant.
Vincent PellerinExecutive Pastry Chef
Pastry Chef, started his apprenticeship in a 2 Michelin star restaurant in the south of France «Oustau de Baumanière» where he got his master pastry Chef degree. Then he moved to Courchevel at a 2 Michelin star restaurant located in the 5* hotel «Le Strato». After only 3 years he became Pastry chef in different restaurants in Paris such as «Jean» 1 Michelin star located in Paris trendy 9th district and «Lucas Carton» 2-star Michelin located in Paris in prestigious 8th district. Vincent uses and adapt French pastry techniques to design healthy and gourmet desserts.
Vincent Pellerin, Pastry chef, got his master pastry Chef degree in a 2 Michelin star restaurant in the South of France « Oustau de Baumanière ». Then he worked at several Michelin star restaurants located in Courchevel and Paris such as «Jean » 1 Michelin star and « Lucas Carton » two-star Michelin located in Paris.