Alexandre Gregoire stepped into the role of executive chef at the renowned Aureole by Charlie Palmer in January 2018. When approaching the restaurant’s menu, his desire was not to change what customers expect from Aureole, but to enhance their experience with French influence based on his expert training under renowned chef Alain Ducasse. Gregoire understands what guests want when they come to dine at his restaurant: delicious flavors, recognizable foods and amazing quality. He values fresh ingredients, from-scratch dishes and a simplistic menu with complex components. His philosophy is that dishes should not be too complicated and the flavors should speak for themselves.
Gregoire discovered his love of the kitchen early in life. As a toddler, he curiously watched as his great-grandmother prepared elaborate meals for his family as well as for her own restaurant in his hometown of Nantes, France. He inherited her meticulous cooking skills and passion for creation in the kitchen, a trait Gregoire believes runs in his family’s blood.