|
HOME - ABOUT US - MENUS - REVIEWS - PARTIES - DIRECTIONS About Us
In 1971, he married his wife Madeleine. Later that year, Gaspard went to St. Maarten (West Indies), before continuing his journey to the United States. He came to Philadelphia and worked at Downington Inn and the Riverfront Restaurant. In 1973 Gaspard joined the D.V.C.A. He got deeply involved in the chapter, serving as the membership chair, picnic chair, and apprentice mentor. Gaspard helped in the writing of the first A.C.F. National Guide Lines for Culinary Art Shows. He also helped with the guidelines for the First A.C.F. National Olympic Team tryouts. Gaspard has received many awards: 1981 D.V.C.A. Chef of the Year, 1981 inducted into the American Academy of Chefs, The Golden Spoon in Philadelphia, Copa d'Oro in Roma. In 1988, with the A.C.F. Big Apple New York Culinary Olympic Team, he won 3 gold medals. In 1992, he was the coach of the Big Apple New York Culinary Olympic Team, which won a record number of medals. Best French Restaurant in New Jersey by Zagat and America's top tables by Gourmet Magazine. Madeleine has received (4) star reviews from newspapers and magazines in the New York and North Jersey area. In 1982, Gaspard moved his family, his wife Madeleine, his daughter Sandrine and his son Francois to Dumont, NJ, to take the Executive Chef of the Tavern on the Green. Then, he went to the Park Lane Hotel and St. Regis Hotel. Late in 1988, he opened the Chez Madeleine restaurant in Bergenfield, NJ, and in May 2000, the chef brought his experience and extraordinary talents to Madeleine's Petit Paris restaurant and catering in Northvale, with his wife Madeleine who manages the dining room with professionalism and lavishes personal attention on every catered affair at Petit Paris. The result is a truly memorable occasion that will please the most sophisticated and well-traveled gourmets.
Madeleine's Petit
Paris Open
for lunch: Tuesday to Friday from 12:00 - 2:30PM |
Gaspard
Caloz was born in Switzerland in the town of Miege. The town is in the
middle of vineyards, recognized for its grapes and special wine. They
say that it is the sunniest part of Switzerland. Gaspard's interest
in the kitchen started when he was 14. After school he would work washing
dishes and helping around the kitchen. Gaspard did his apprenticeship
in the Hotel Bellevue in Sierre, Switzerland. After he graduated, he
worked in the top hotels and restaurants in Zurich, Davos, Lugano, and
St. Moritz.