Pascal Condomine joined Fig & Olive in 2015 as Chef De Cuisine of their Midtown location and in 2018 was promoted to Corporate Chef.
Pascal was born in France, apprenticed at the Michelin two-star Hôtel de France, and served in the French military (in Paris, as a chef). He returned briefly to the Hotel de France to work under Master Chef Andre Daguin, but truly distinguished himself as a French Chef in the U.S.. He worked at the New York Times three-star Park Bistro, was Chef De Cuisine at Gascogne, then served as Sous Chef at Payard Pâtisserie and Bistro.
He then moved to Columbus, Ohio, where he was Chef De Cuisine at Aubergine, a private supper club. He took a hiatus from his homeland’s cuisine to serve as Executive Chef at Columbus’ Martini Italian then returned to another Daguin kitchen—this one in New York—as Executive Chef of D’Artagnan Rôtisserie. “The food,” wrote William Grimes, “is authentic, robust, earthy and powerfully flavored.” Or as Gael Greene put it, “irresistibly French.”
Other Notable Accomplishments:
- 2 times Guest Chef at the James beard House.
- Work with Terrance Brennan at Artisanal as Executive Chef.
- Worked as Chef at Bice in midtown, Cercle Rouge in Tribecca