Charles Statelman

Charles Statelman, executive chef, received his training in French cuisine at the revered La Cote Basque restaurant in Manhattan. As the banquet chef at New York's Harvard Club, he prepared parties for various elite clientele. From there, he served as Chef de Cuisine at March restaurant for seven years, where he created intricate and inspired menus using rare and interesting ingredients.

Charles worked at both of Matthew Kenney's restaurants, Matthew's and 63rd & 3rd, and opened Madison Avenue's Caviar Russe as General Manager and cuisine consultant.

Charles moved back to his native Brooklyn to seek out other culinary opportunities and has been the chef at Patois for almost two years. "Patois is a cozy, romantic neighborhood restaurant," he says. "It's just simple, high-quality bistro food."

Chef's Recipes :

Braised Capon in Orvieto with Shaved White Truffles and Fall Vegetables

Check our Calendar to find out about Chef's Night Demos
Browse the Store for specialty foods, olive oils, cookbooks, gifts and more.