Macy's Cellar Bar & Grill
IN THE CELLAR AT MACYS
151 WEST 34TH ST. NEW YORK 10001
Tel. 212 868 3001
Executive Chef - Macy's Cellar Bar & Grill
Growing up in the Basque region of France, Pierre Cauvin spent much of his time in or around the kitchen. His family owned an inn and restaurant where he learned by assisting both his uncle, who was the chef, and his aunt, who ran the front of the house. When he came of age, Cauvin moved to the U.S. to pursue a culinary career at La Crêpe, a restaurant group with which he travelled all over the country, from New York, to Houston and San Francisco.
Cauvin's mother was French, his father, part Vietnamese – as a result, his cooking style is classic French with accents of Southeast Asia. At Cucina & Co. and Macy’s Cellar Bar & Grill, his menus extend to many cuisines, with dishes like the chop chop salad, classic roasted chicken, fish & chips, and steak frites. In the chef's spare time, he visits favorite Laotian and Vietnamese restaurants in downtown New York.
Cauvin has worked for Patina Restaurant Group over the past twenty-five years, with stints everywhere from Brasserie to the U.S. Open. He is a self-proclaimed “gypsy” who loves to travel and has finally settled down – currently as Executive Chef at Macy’s Cucina & Co. and Macy’s Cellar Bar & Grill.