Tony esnault biography

In his early culinary years, he trained at the François Rabelais culinary school in Lyon, and later honed his craft at multiple Michelin-starred restaurants across Europe, including Le Montparnasse 25, Carré des Feuillants, Auberge de L'Ill in Alsace, and in1996, at the legendary Louis XV restaurant in Monte Carlo.
Tony Esnault is a French chef and restaurateur at Knife Pleat, a Michelin-starred French restaurant in Costa Mesa, California.
Born in the small town of Saumur in France's Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating fruits and vegetables from his.

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Tony Esnault
ALAIN DUCASSE AT THE ESSEX HOUSE | New York

Biography
Born in the small town of Saumur in France’s Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating fruits and vegetables from his grandparents’ farm. Among his earliest memories was the excellent cooking of his grandmother, which in turn inspired his love of cuisine and appreciation for the finest ingredients.

As a young man, Esnault sought professional training at the François Rabelais culinary school, then began his restaurant career in 1990 at Paris’ one-Michelin-star Le Montparnasse 25 in the Le Meridien Montparnasse Hotel. In 1993, he moved to the two-Michelin-star Carré des Feuillants in Paris, and then to the three-Michelin-star Auberge de L’Ill in Alsace. In 1996, Esnault began working with Alain Ducasse at the renowned Louis XV Alain Ducasse Restaurant in Monte Carlo, where he worked for three years. In addition to his duties in this three-Michelin-star kitchen, Esnault traveled with and assisted Mr. Ducasse at gala dinners from J

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Spring’s Tony Esnault and Yassmin Sarmadi to open a French restaurant at South Coast Plaza

One of Los Angeles’ most lauded chefs is headed to a shopping center in Orange County. Tony Esnault, the chef at the downtown L.A. French restaurants Spring and Church & State, and his wife and business partner Yassmin Sarmadi, plan to open Knife Pleat, a French restaurant at South Coast Plaza in early 2019.

“It just seemed like a good fit for us, especially for Tony’s style of food and cuisine and his meticulousness,” Sarmadi told The Times. “And I think there is room in Orange County, room for growth.”

The restaurant’s name is taken from the fashion term for a pleat with the folds all pressed in the same direction. It’s meant to be an homage to the restaurant’s location, surrounded by high fashion, in the South Coast Plaza Penthouse area on the third floor. Christian Louboutin, Oscar de la Renta and Canali are all neighbors.

Knife Pleat is located in the space formerly occupied by the French restaurant Marché Moderne, which moved to Newport Coast last year. The 5,000-square-foot re

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Rising Star Chef Tony Esnault of Patina Restaurant Group - Biography

Born in the small town of Saumur in France’s Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating fruits and vegetables from his grandparents’ farm. Among his earliest memories was the excellent cooking of his grandmother, which in turn inspired his love of cuisine and appreciation for the finest ingredients.

As a young man, Esnault sought professional training at the François Rabelais culinary school, then began his restaurant career in 1990 at Paris’ one-Michelin-star Le Montparnasse 25 in the Le Meridien Montparnasse Hotel. In 1993, he moved to the two-Michelin-star Carré des Feuillants in Paris, and then to the three-Michelin-star Auberge de L’Ill in Alsace. In 1996, Esnault began working with Alain Ducasse at the renowned Louis XV Alain Ducasse Restaurant in Monte Carlo, where he worked for three years. In addition to his duties in this three-Michelin-star kitchen, Esnault traveled with and assisted Mr. Ducasse at gala dinners from Japan to Brazil.

Esnault worked as sous ch