Being of French-American decent, and coming from a long line of foodies, it should have been obvious as a child that Romain Dagot would eventually become a Chef. Romain spent his summers in Laguiole, France, grew up in the kitchen, smelling the aromas of dishes his Grandparents were making, (a nice rustic stew or a roasted turkey were two of his favorites). Being a curious child, he would be right behind them, asking them question after question, trying to understand why they chose the ingredients they did. The focus of utilizing what was available in the garden and in the village can be tasted today in Romain’s cooking.
Romain’s Experience: Romain’s technical and organizational foundation stemmed from his time interning under Chef Matthieu Viannay in Lyon, France. At Les Oliviers, a restaurant seating only 80 people, everything created was from scratch-they even did their own dishes-so learning how to be all and do all was a necessity. After his internship, Romain continued expanding his knowledge of the restaurant business, working every position from dishwasher to General Manager.