Cyrille Couet is a native of the Loire Valley, and started cooking in his uncle’s restaurant at the age of 13. Since then, he has worked behind stoves in Europe, the West Indies and the U.S.
Chef Cyrille’s resume includes being inaugural chef of Miel Brasserie at the InterContinental Boston, Executive Chef of the Questrom School of Business at Boston University, chef/owner of Bistro Duet in Arlington, former Executive Chef and Consultant for Petit Robert Bistro in Boston, and former Opening and Executive Chef of Colette Wine Bar and Bistro in Porter Square in Cambridge.