A native of Provence, France, Chef Florian V. Chef Hugo opened a sister restaurant, Hugo’s curiosity and desire for well cooked Cognac East, on the Upper East Side in May food using the freshest ingredients began at 2013. Chef Hugo has appeared on numerous an early age, when he refused to eat school television shows (NBC’s today show, ABC cafeteria lunches. “Hard training started at News, GMA…) and international publications. home at an early age of 12, when my mother Hailing from a long line of artists and would have me create my own dishes.” poets in the family, Chef Hugo wrote Les This training, along with an eye-opening Contemplations Gourmandes in 2011, his dinner at the Freres Trois Gros restaurant in first cookbook, and homage to his great, Roanne, would prepare Chef Hugo for what great, great grandfather, the famous novelist would be a great privilege: studying under the Victor Hugo. The book was published in legendary Chef Paul Bocuse at Institut Paul France and Russia and sold around the Bocuse in Ecully, France. Following this, Chef world. He has appeared on France2, TF1, Hugo worked at the Alain Ducasse Canal Plus and many other restaurants in Paris, the Louis XV TV shows, including Belgian in Monaco and Spoon in London, TV. The book has received before becoming the Executive numerous accolades in Europe Sous Chef at Alain Ducasse at the and Canada including the Best Essex House Hotel in New York New Cookbook award from in 2000. “Chef Ducasse was my Gourmand Cookbook Awards mentor, he taught me the focus in Paris, France. In March and techniques a chef needs 2014, Chef Hugo created Hugo to withstand the demands of Restaurant Consulting and the kitchen.” After leaving the worked with his wife Michelle Ducasse Group in 2003, Chef Hugo became on opening his own restaurant which the Executive Chef at La Panetiere in Rye, had been his life long goal and dream. In New York. In November 2005, The New October 2015, Maison Hugo – Brasserie York Times rated his culinary talent, quite Moderne opened its doors, on the Upper simply, Excellent. He’s been known to pack East Side of New York City. After 2 years, precision and flavor to each dish he creates. and despite the rave reviews from locals In 2006, he returns to the New york City he and press alike, The Hugos decided to close loves and joins the Four Seasons Hotel New their location because of the high rent. York as their restaurant’s Head Chef. In April In his free time, Chef Hugo utilizes his 2008, Chef Hugo partnered with the Serafina extensive culinary and restaurant business Group to open Brasserie Cognac in the heart knowledge by offering consulting services. of midtown in New York City. His traditional He enjoys hosting dinners at home, and French dishes, prepared with a modern twist, his collection of vintage wines. He resides soon became a favorite to local foodies and on the Upper East Side of New York to many celebrities and corporate clientele. City with his wife and business partner Brasserie Cognac was such a success that Michelle and their daughter Ella-Rose.