|Pascal Fuchs was born and raised in the Lorraine region of France. Upon graduating from culinary school, he worked at numerous locally acclaimed restaurants such as Les Tuileries and Le Chat Noir. He then left France for London where he worked at the renowned restaurant Chez Moi. While in London, Pascal met his future American wife and moved to the United States. He worked in Washington D.C. and New York under chefs Jean-Louis Palladin and Philippe Feret. Pascal and his wife then settled down in Connecticut where he worked as a private chef for several years and then later at La Colline Verte in Fairfield. After all this international experience, Pascal decided to become a personal chef. When not cooking, Pascal enjoys competing in triathlons. He currently lives in Fairfield with his wife Sarah, his daughter Claire and his son Alex.|
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