Pascal Cayet grew up in Argenteuil, just outside Paris, and trained at the Médéric culinary school before landing his first real job at La Tour d’Argent — the legendary Paris restaurant perched above the Seine with Notre Dame Cathedral. He was in his twenties and cooking in one of the most storied rooms in the world. Then he came to America, worked in Indianapolis alongside a young Wolfgang Puck at a restaurant called La Tour, spent a year in the French Army, five years running food and beverage in Bermuda, and arrived in Dallas in 1982 with a clear idea of what he wanted to build.
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