Philippe Schmit

After spending the last two years carefully planning for his new restaurant concept, Texas-loving Chef Philippe Schmit is back in the saddle again and is happy to introduce Houstonians to Philippe Restaurant + Lounge. Prior to his return, French-bornChef Philippe 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.  
Born and raised in Roanne, France, he apprenticed at age 14 at a local restaurant in the picturesque French town northwest of Lyon. Upon leaving Lyon, Schmit trained at three of Paris's most respected Michelin 2-Star restaurants-- Le Carre des Feuillants, PavillonElyseeLenotre and Restaurant Jacques Cagna-- in addition to extensive training in Holland and England.  
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 of the fashionable and immensely popular Madison Avenue mainstay, La Goulue. In 2000, Schmit became Executive Chef at Orsay, which took the New York restaurant scene by storm and is consistently rated as one of the best and most popular restaurants in New York City.