Pierre Calmels

Pierre Calmels, Executive Chef of famed Philadelphia restaurant Le Bec-Fin, shares French roots with world-renowned chef and proprietor of the Signature Restaurant group, Chef Georges Perrier. The two have been working together for more than five years in Philadelphia, but both got their start many years ago in the town of Lyon, France.

After graduating with a degree in culinary management in June 1990, Chef Calmels began working in the gastronomical capital as Commis Chef of Restaurant Pierre Orsi. Pierre Calmels spent more than a year at the property learning many aspects of culinary management including food preparation technique, kitchen operations and food and beverage administration.

In December of 1992, Chef Pierre began working as Chef de Partie at Restaurant Christian Tetedoie which began his tenure as an integral employee of several of the finest kitchens in France. Les Terrasses de Lyon, Restaurant Jean Schillinger in Colmar and Les Crayeres in Reims were among these premier destinations, all of which were Michelin rated. At these facilities, the chef perfected valuable skills such as developing customer service standards, selecting specialized foods and training staff.

Eventually, Chef Calmels hopped the pond to New York City where he gained employment as Sous Chef of Restaurant Daniel, during which it was rated “No. 1 top table” in New York by Gourmet magazine, Top Food” by Zagat Survey and “Favorite US Restaurant” by Food and Wine Magazine’s Reader’s Poll.

Since 2003, Chef Pierre Calmels has been implementing his practiced French method in Philadelphia at the esteemed Le Bec-Fin. As Executive Chef of the restaurant, he is in charge of managing day to day operations of the famed kitchen including selecting staff, directing food and beverage service and developing the menu. The impeccable cuisine that Chef Pierre has crafted for Le Bec-Fin’s remains classic French, yet still showcases his creativity and internationally learned techniques.