Brasserie Margot and Bar Margot welcome Chef Christophe Truchet, of Brookhaven, as Chef de Cuisine, overseeing the culinary program for both concepts. A native of France with a foundation in classical French cuisine and experience spanning Michelin-starred restaurants and luxury hotels around the world, Truchet brings a thoughtful, disciplined approach that aligns naturally with the restaurants’ modern French identity.
Born and raised in France, Truchet developed his passion for cooking early, shaped by time spent in the kitchen with his mother and working alongside his father on the family farm. That early connection to ingredients and process shaped a lasting respect for craftsmanship and seasonality, grounded in an understanding of food from its source through execution. He earned a Bachelor’s Degree in Culinary Arts from Lycée François Rabelais in Lyon, then spent the next decade refining classical technique in respected kitchens across France.
His career includes experience in Michelin-starred restaurants such as Le Bristol Paris, La Villa Archange, La Chèvre d’Or and L’Amaryllis, followed by international leadership roles at Pudong Shangri-La Shanghai and One&Only The Palm Dubai, where he collaborated with Chef Yannick Alléno. In the United States, Truchet spent nearly six years with Hilton and Waldorf Astoria properties in California and Georgia, before holding culinary leadership roles in Atlanta, including within the city’s corporate dining sector.
As Chef de Cuisine, Truchet leads day-to-day culinary operations across Brasserie Margot and Bar Margot, guiding their continued evolution while reinforcing a shared French brasserie foundation. His focus centers on execution, consistency and mentorship, supporting the kitchen team on the line while maintaining a guest-centric approach that reflects Four Seasons standards without feeling rigid or formal.
Truchet joins an established culinary leadership team that includes Executive Pastry Chef Eric Snow, whose refined bread and pastry program remains a defining element of the Brasserie Margot experience.
We caught up with Chef Christophe at home in Brookhaven to ask about his home kitchen.
What utensils and appliances sit out on your counter ready for use?
There is always a cast iron Le Creuset Dutch oven on my stove. I love Le Creuset and have many pieces in my cabinets, from Dutch ovens to skillets and pans. I also keep a utensil set ready with a whisk, wooden spoon and rubber spatula. My Nespresso machine is always plugged in for my morning coffee. For kitchen appliances, I prefer to keep everything put away in cabinets so we can have a nice, clear counter space.
What one or two skills do you use most at home that you learned in a restaurant kitchen?
First, proper storage. Knowing where ingredients belong in the refrigerator and how to store them once opened so they last longer. Second, organization. I approach every meal the same way I would in a professional kitchen, with mise en place. Washing, peeling, cutting and measuring everything before cooking begins. It is a game-changer in terms of productivity.
What five ingredients are always in your refrigerator? And in your pantry?
Five ingredients that are always in my fridge are butter, cheeses (can be grated parmesan or shredded cheese or even a piece of Camembert), tomato sauce, deli ham and eggs. With these ingredients, I can always cook a last-minute meal. In my pantry, I always keep fleur de sel from France for finishing, Dijon mustard, a black peppercorn mill, olive oil and a quart container of dry pasta. These are essential for cooking something unexpected at any time.
I love Le Creuset and have many pieces in my cabinets, from Dutch ovens to skillets and pans. I also keep a utensil set ready with a whisk, wooden spoon and rubber spatula.