Cedric Lamouille’s deep appreciation for French cuisine was developed from a very young age, as cooking was a big part of his family life. Born in Annecy, a medieval city to the north of the French Alps, every Sunday the extended family would meet for a gigantic reunion for the pure joy of sharing a meal together. In 1995 he graduated from the world-renowned institution L’Ecole Hôtelière de Thonon Les Bains, where he received formal restaurant training and a degree in Hospitality. Following this education, he was an apprentice under Chef Jean-Louis Gerin at the award-winning Restaurant JEAN-LOUIS in Greenwich, Connecticut. In 1998, Chef Cedric moved back to France and trained in Paris, studying the nuances of classic French cuisine.
How to see Cedric in 2018!
After returning to the United States and settling down in Greenwich, CT he worked again under Chef Jean Louis Gerin’s tutelage until 2009. Restaurant JEAN-LOUIS earned a reputation as perhaps the finest restaurant in Connecticut, and one of the best in the United States.
In 2016 Chef Cedric became the Executive Chef at Saltaire Oyster Bar & Fish House where his creativity, passion, and understanding of fresh seafood could be seen in each and every dish. From the raw bar to the juices and sauces, everything was made fresh with local and seasonal ingredients. Chef Cedric and his team crafted signature sauces, great dips, toppings for exceptionally fresh oysters and cold appetizers that ignited the palate.
Cedric joined Bistro V’s in Greenwich in 2018 as Executive Chef.