About the Bistro
About the Chef   |   About the Presidential Suite
E xecutive Chef/Owner Stéphane Desgaches has spent half of his career opening restaurants. Bistro Brie & Bordeaux is his fifth restaurant opening and the first he can call his own. Stéphane earned his Certificat d'Aptitude Profesionnelle De Cuisiner, at Francois Rabelais, in Dardilly Lyon, France. He worked with many of Europe's finest chefs including world-renowned, Michelin 4 Star, Chef Roger Verge, at Le Moulin De Mougins, in Mougins, France, Three decades of honors, awards and distinction, celebrity Dinners, Cannes Film Festival Charity Events and Degustation.

Stéphane's repertoire is vast with a French discipline at the core; having worked at deluxe properties in Europe, St. Barts, Caribbean , Uruguay, South America and the United States. In the United States Stéphane began his career at Le Meridien, San Diego, in Coronado, at Marius Restaurant, named one of the top ten restaurants, in the US, by Gourmet Magazine. He moved on to take over the Executive Chef position at The Sheraton Grand Torry Pines, in La Jolla, CA. Prior to moving to Windham in 2002 he was the opening Executive Chef at Willows Lodge, in Woodinville, WA; a 5 star, 5 diamond boutique resort and spa. Within his first year he was awarded "Best New Restaurant", by Evening Magazine. Stéphane brings over 20 years of professional culinary experience to Bistro Brie and Bordeaux. He trains and motivates his staff, with a "hands-on" approach. Consistency is critical for the success of any good restaurant; having an intimate Bistro setting, fresh ingredients and Stéphane as a working Chef, insures our guests a great culinary experience time after time.

Stéphane and his partner Claudia Desgaches, who is no stranger to the hospitality industry, having worked in the business for over 20 years herself, look forward to welcoming you to the bistro.