Chef's Bio

Hervé Mahé

Chef Hervé Mahé brings 30 plus years of experience in the culinary arts to Bistro de Margot. Born and raised in France, he trained at the prestigious Ferrandi School of the French Culinary Arts (Ecole Supérieure de Cuisine Française) in Paris and at some of the finest restaurants in Europe, Canada and the United States. He had the pleasure to train under and work with chefs such as Dominique Bouchet (La Tour D'Argent, Paris, *** Michelin), Peter Kromberg (Le Soufflé, Hotel Intercontinental, London, England, * Michelin), Paul Haeberlin and his son Marc (Auberge de L'Ill, Illhaeusern, France, *** Michelin), Mathieu Viannay (La Mère Brazier, Lyon, France, ** Michelin), Michel Jacob (Le Crocodile, Vancouver, BC, Canada, CAA Four Diamond), Kerry Sear (Cascadia Restaurant, Seattle, WA, AAA Four Diamond) and Jean-François Mallet (photographer, author, journalist).

Most recently, he has worked at the New England Culinary Institute (Montpelier and Essex, VT) and was the Executive Chef & F&B Director at the Hilton (Burlington, VT). Chef Mahé's appreciation and respect for fine food and wine was nurtured and sustained by his large French family from an early age and remains his inspiration and starting point for Bistro de Margot. Today his greatest pleasure is talking to guests and noting their empty plates!