Chef Johann Giraud was raised in Brittany ,France in a restaurant family business. He learned from his father, then went to culinary school in Saint Nazaire, France and graduated as a Kitchen Chef and Pastry Chef.
He then moved to Paris to work with a variety of chefs-- from 1 and 2 star Michelin guide restaurants to Classic Bistros.
Johann worked 2 years for the private restaurant of the French government, preparing all cocktails, lunches and dinners for the minister and senators (Jacques Chirac, Nicolas Sarkozy etc...)
Johann decided to move to New York for his career, then went to Miami for several years.
He went back to France to take over the family catering business in Nantes, France, and then opened his own restaurant lounge bar “Nomad’s” in Paris with his sister : www.nomadsparis.com
In 2003, Gerard Donato, owner of “La Mangeoire” in New York City asked Johann to reopen his Provencal Restaurant after a fire had destroyed it. The success of his cuisine and of the restaurant happened quickly within the first year and the restaurant was a consistent success for many years. La Mangeoire, with Johann as chef, earned “Two Forks” in a Michelin guide, and “Best French Bistro” in the popular site “City search”, reviews in “Time Out” magazine, a Japanese revue, and a “Zagat” reference: www.lamangeoire.com
In 2013, ''Ladurée'' USA hire Chef Johann Giraud to open their first restaurant in New York City Soho, and to be their Executive Chef for the Savory dishes in Collaboration with International chef Ladurée Michel Lerouet: www.ladureeus.com
December 2015 Opening of his new Spot ''Excuse My French" Cocktail, wine, Bar & Tapas in a great music and seen Atmosphere. Located in Manhattan Lower East side: www.excusemyfrench.com
Coming in 2016 Chef Johann Giraud and his partners are opening a second location call "Kiss My French" in Manhattan Midtown East Sutton Place. www.kissmyfrench-nyc.com
Johann Giraud is a team worker; respectful and professional with extensive experience in the business. He is very passionate about food, with creativity for fine dishes; he strives to be on the top of his game.
To be an Executive Chef is a responsibility, and it’s always a pleasure to see people enjoy the quality of their meals every day, with fresh and tasty ingredients that people love and that makes them long to come back for the taste of it.