C H E F
L U C
D E N D I E V E L
bio
cont.
In 1991, Luc moved to Washington D.C. (learning to speak fluent English was
his next challenge). A colleague had recommended him for the position of sous
chef at the Canadian embassy. After one year, he moved on to become the chef de
cuisine at the embassy of the European Economic Community.
Missing restaurant action, Luc left embassy life to work at D.C.’s celebrated
Citronelle with Michel Richard. “This was an important step in my career. Michel
Richard is a very demanding chef but always fair.… His passion has no limit. He
made cooking fun, and he is by far one of the most talented chefs I ever worked
with. As Executive Sous-Chef, I learned to manage a large team. At that time, it
was a real challenge that I needed; and it helped me to push myself to the next
step."
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After working with Michel Richard for more than a year, Luc was lured to New
York City by an offer to become the opening chef at Greenwich Village’s Le Zoo.
A relative unknown at the time, he won rave reviews from The New York Times,
Newsday, and New York Magazine.
Two years later, when Le Zoo’s owners were ready to open their second
restaurant, they came to Luc for concept ideas, giving him the opportunity to
showcase the pleasures of his little-known native cuisine.
After these two successful ventures, Luc was approached by Harry Poulakakos
to open his new restaurant. Wall Street had everything except a fine dining
restaurant, and Bayard’s had the ambition to open the first one. A remodeling of
the landmark India House on Hanover Square was on the way. Chef Dendievel
accepted the challenge, designed the kitchen, and brought 25 cooks with him.
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