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Let’s start with the impressive career of chef Cedric Tovar! After graduating from Mederic cooking school and completing a 2 year apprenticeship with chef Jean Paul Duquesnoy, Cedric was drafted for his one year military duty and managed to work in the kitchen of the French Prime Minister!! Not bad for a start!!

He joined some prestigious names, such as “Fauchon” and Joël Robuchon. In 1992, Cedric and Patrick met for the first time and Cedric got his first executive chef’s position at the Rouge Vif Paris at the age of 22. Throughout his 2 years there, Cedric’s professionalism, creativity and humour found echo in Patrick’s personality. At that time friendship began to flourish.

In November 1993, Cedric joined other famous restaurants: La Tour d’Argent and Plaza Athénée where he stayed 5 years and Patrick opened “Rouge Vif” in Rue de Verneuil. In 2000, Cedric decided to pursue his career in the USA and moved to NY for the opening of TOWN restaurant.
Patrick’s unique charisma combined with his and his wife’s incredible hospitality earned him the loyalty of his patrons who would soon become friends! These friends even have a napkin ring with their names on them when they come for diner. The word “vif”now has a new meaning: “Very Important Friend”.

Meanwhile, Cedric Tovar continues to climb the stairs of success and has been listed as a “Rising star” in NY magazine’s 2003 best restaurant edition. Tovar moved on to become executive chef at Django, securing two stars with what William Grimes of the NY Times termed a “highly personal style of cooking slanted toward the Mediterranean.” Django also made New York magazine’s Hot List in 2004. He is now the top toque at the newly reopen Peacock Alley in the Waldorf Astoria Hotel. You can visit its website here : Peacock Alley. In March 2008, Chef Tovar was Promoted Chef of all the famous hotel restaurants and is overseeing Bull & Bear and Oscar’s menus.

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