Eat and be
Philippe Schmit is an executive chef who won the award and recognition “Master Chef of France,” the most sought-after award given to chefs dedicated to French cuisine.
Philippe lives and cooks in Houston, Texas where he created the acclaimed Philippe Restaurant + Lounge (which was recognized by Texas Monthly as one of Texas’ “Best New Restaurants”) and Bistro moderne at Hotel Derek (where he was hailed as one of the city’s most innovative and talented chefs following his arrival in 2004). He worked with the Lombardi Group as Executive Chef on the launching of Toulouse at The River Oaks District, and nowadays shares his experience and know-how as a consultant with some of the finest restaurants in the USA.
Born and raised in Roanne, France, Philippe first apprenticed at age 14 at a local restaurant in the picturesque French town northwest of Lyon and then trained at three of Paris’s most respected Michelin 2-Star restaurants: Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna.
In 1990 He set sail for New York and ignited his stateside career with lightning speed, becoming Sous Chef at the internationally respected Le Bernardin and later as Chef de Cuisine at Park Bistro.
In 1994 he became Executive Chef at the ever-popular New York brasserie La Goulue and then Executive Chef at Orsay, which took the New York restaurant scene by storm in 2000 and is consistently rated as one of the best and most popular restaurants in New York City.Chef Philippe Schmit served as Executive Chef and Partner at bistro moderne in Houston, where he was hailed as one of the city's most innovative and talented chefs since his arrival in 2004.
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