Executive Chef Gabriele Carpentieri
Milan-born Gabriele Carpentieri began his culinary pursuit when he was a child visiting his grandfather’s olive farm. His classic European training was honed at celebrated, Michelin-starred establishments that include Milan’s famed vegetarian restaurant Joia, and in London, both The Square and The Chancery. In 2013, he came to Aureole as a sous chef and his new menus celebrate Carpentieri’s unique perspective and trans-Atlantic training with hand made pastas, fresh seafood dishes, and other cross-cultural specialties that that speak to Aureole’s progressive American approach. 

Executive Pastry Chef Renaud Besnard
Renaud Besnard leads the pastry team at Aureole New York with exuberance, as interpreted though classical French technique and precision cultivated in some of the world’s most esteemed kitchens. That began at the age of 14 when he apprenticed under baker Gilles Bajolle and began producing breads, chocolates, and viennoiserie with his mentor. Following his pastry and baking certifications, he went on to work under a string of famous French pastry chefs at Hotel Le Ritz, Hotel Le Bristol, and La Table de Joel Robuchon. Besnard moved to New York in 2013 to work as a pastry sous chef at Aureole where he uses vibrant flavors and juxtaposed textures in his dynamic pastry offerings.