Discovery of Healthy and Delicious Foods

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March 7, 2019 @ 7:00 pm - 9:30 pm


This dinner is now full. Please call 202.483.8600 or email to be added to the waitlist. Names are added to the waitlist in the order received and any open seats will be confirmed by March 5, 2019.

With Gerard Pangaud

Gérard Pangaud is the youngest 2-star Michelin chef ever and the first in America. He has created and operated top-rated restaurants in Paris, NYC and Washington DC, earning a steady stream of prestigious and highly sought-after awards along the way. He is masterful with ingredients, recipes, and regional specialties and brings an encyclopedic knowledge of the culinary arts to everything he prepares.

*Note: This event has a required $50 fee to attend which covers food costs for the meal. Chef Gerard will be serving his signature lobster dish – sign up early so you don’t miss out! 

About Gerard Pangaud

A Brilliant Career

It’s no surprise that Gérard Pangaud excels in the art of cooking. Born in the suburbs of Paris, he grew up in a family where both his parents were very good cooks and appreciated fine dining.

After finishing high school, Gérard attended the Ecole Hoteliere of Paris, earning his Brevet of Technician and his Brevet of Technician Superior. Through the School of Restaurant and Hotel Administration at Cornell University, he also earned the equivalent of a US baccalaureate of science degree in hotel and restaurant management.

During his externship he worked for the five-star Royale Hotel in Deauville, at the Modern Hotel in St Jean de Luz, and at the three-star Grand Hotel in Paris. Afterwards, he worked for Master Chef Jo Rostang at La Bonne Auberge in Antibes, a three-star Michelin restaurant, and then at Troisgros in Roanne, also a three-star Michelin restaurant.

Gérard’s first position as Chef took place in Konstanz am Bodensee, Germany, at a fine French restaurant called Sankt Stefanskelle. He subsequently returned to Paris to become Chef at la Barriere de Vaugirard, one of three Barriere restaurants, the others being the Barriere de Clichy with Chef Guy Savoy and the other, Barriere Poquelin with Chef Bernard Loiseau.

Soon after, he opened Rue Montmartre, a small Parisian restaurant located next to the stock exchange. Within his first year of operation, he and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars.

Not quite 28 years old, he was the youngest chef to be awarded two Michelin stars. In 1982, he was chosen by President Mitterand as Chef of the G-7 Conference held at Versailles, hosting such dignitaries as President Ronald Reagan, Prime Minister Margaret Thatcher, and Chancellor Helmut Schmidt.

Gérard moved to America in 1985. With the title of Executive Chef, he opened Aurora, an acclaimed New York restaurant designed by Milton Glaser. Under his guidance, the New York Times awarded the restaurant three stars and ranked it as one of New York’s top ten dining establishments.

Gérard is best known in the DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant – Gérard’s Place. Acclaimed since its opening in 1993, Gérard’s Place was consistently one of the highest rated restaurants, not only in Washington DC, but in the country, earning high praise from critics, congressmen, rock stars, heads of state, and movie stars alike.

For the last two years, and before becoming the Culinary Director for La Pasta, Gérard served as the Director of the Culinary Program at L’Academie de Cuisine, one of the top ten professional cooking schools in the country.

Since fuive years Gerard the corporate chef for Marriott International and Ritz-carlton at Marriott HQ in Bethesda.

Gérard’s other interests include painting, traveling and working out. He is an avid golfer.

Award: 2 Michelin stars

4 stars NY times

4 stars Washington Post

4 starts Washingtonian Magazine

Maitre Cuisinier de France


James Bears Award


March 7, 2019
7:00 pm - 9:30 pm
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