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Andrée Lefuel

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Native to the San Francisco Bay Area, French-American Chef Andrée Lefuel’s passion for food was planted in his mother’s garden at a very young age. Spending his infancy surrounded by fresh and seasonal produce, he quickly grew an appetite for quality ingredients and began working in restaurants at the age of 15.  


He attended the California Culinary Academy in San Francisco, all while acquiring skills from surrounding fine dining powerhouses. At the age of 18, he accepted an externship at three Michelin-starred Restaurant Daniel in New York. His spirited ambitions later led him to France’s culinary capital Lyon, surrounded by local markets reminiscent of his mother’s gardens. He began working with Chef Guy Lassausaie, a ‘Meilleur Ouvrier de France,’ at his two Michelin-starred countryside establishment.


By the age of 24, he had earned himself the title of Chef de Cuisine at Ludo Lefebvre’s Michelin-starred restaurant, Trois Mec in Los Angeles; which was voted the Best Restaurant in Los Angeles that year by LAWeekly. He was approached with the opportunity to open a modern French bistro in Hong Kong, with one of the largest and most well-regarded restaurant groups in the area. The project was unfortunately put on hold, however, he successfully opened a Hellenic-inspired taverna before deciding to return to San Francisco.


Chef Andrée has been longing for the opportunity to connect his hometown's sustainably grown ingredients, with over a decade of professional experience in the international fine dining scene, Le Savoir Fare will exhibit just that.  

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