Background
De Cavel was born in Roubaix, France.
De Cavel was born in Roubaix, France.
He was educated at Le Feguide culinary school in Lille, France.
He was Chef de cuisine at The Maisonette from 1993-2002, Executive chef at Jean-Robert at Pigall"s from 2002-2009, and currently operates Jean-Robert"s Table, Le Bar a Boeuf and French Crust Cafe. Since then it has grown annually to become the largest Sudden Infant Death Syndrome fundraiser in the country. Professional De Cavel worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there.
He left in 2002 to join a partnership to run his own restaurants Jean-Robert at Pigall"s, which became Ohio"s only Mobil four-star restaurant.
He has been called "arguably the most recognizable chef in town" and "one of the region"s most well-known chefs". Teaching
Since 2009 he has been chef-in-residence at the Midwest Culinary Institute.
Recognition
De Cavel has received three James Beard nominations for Best Chef in the Midwest. During his tenure The Maisonette received five stars from Mobil.
Jean-Robert at Pigall"s received four stars from Mobil and was recognized by Relais & Châteaux.
In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. De Cavel has been associated with 3-star Michelin restaurant Louisiana Bonne Auberge in Antibes, France. The Restaurant at Malliouhana in the British West Indies.
Louisiana Regence and Louisiana Gauloise in Manhattan.
In Cincinnati he has been associated with 5-star Mobil restaurant The Maisonette, 4-star Mobil restaurant Jean-Robert at Pigall’s, JeanRo Bistro, Pho Paris, Greenup Café, Twist, Lavomatic Café, Jean-Robert"s Table, French Crust, and Le Bar a Boeuf and Eat at Jean-Bob"son