Award winning chef Philippe Feret from Manhattan, who’s career path has taken him from world-renowned French restaurants, including Taillevent in Paris, where he was pastry chef, to New York City where he was recruited as executive chef by Joe Baum to reopen Windows on the World in 1996 after the 1993 bombing of the building forced it to close. Feret subsequently served as executive chef at Café Centro, The Regency Hotel, The Maurice at the Parker Meridian, Tavern on the Green and for international caterers Tentation, Potel & Chabot, culminating with his own Upper East Side Manhattan restaurant, Brasserie Julien and Allure Catering, where he was in business for 15 years.
Weary of the fast-paced life and rapid turnover rates inherent to the bustling NYC restaurant scene, Feret recently packed up his creativity along with his high-spirited personality and passion for cooking and moved to Hilton Head Island, where he is opening his first-ever bakery. With his trusted comrade and acclaimed French pastry chef Youssef Samba (also from New York City), he’s bringing a brand new concept to the local dining scene with an emphasis on quality social interaction to complement the fresh ingredients and scratch-made baked goods.
Mr. Feret is originally from Normandy France, and grew up working in his father’s bakery in Paris. He continues his passion in the food and restaurant business.
