Chef/Owner Allure Catering & Brasserie Julien

Chef Philippe Feret has worked in some of the finest kitchens in France and the United States. In his catering company Allure Catering, and his restaurant Brasserie Julien, Chef Feret relies on his creativity and his impeccable taste to develop and provide innovative dishes to be enjoy in a romantic intimate setting that he designed.

Since moving to New York City, Chef Feret has served as executive chef at Tentation, Potel et Chabot Catering and banquet chef at Tavern on the Green, followed by executive chef positions at Maurice in Le Parker Meridien Hotel, and The Regency Hotel. He was selected to open Restaurant Associates' Café Centro, (New York Times: two stars) and to reopen Windows on the World.

Currently, Philippe takes pleasure in delighting his guests at Brasserie Julien, his Upper East Side jewel box restaurant, as well as catering for social events and major cultural institutions and corporations.

As executive chef and co-owner of Brasserie Julien, the popular authentic french brasserie, Feret celebrates his memories of Michelin Parisianrestaurants, Le Doyen, Maison Prunier, and Le Taillevent, he returned for frequent stints at Maison Feret, each experience contributing to his cooking style and adding depth to his knowledge of creative French dishes.

Chef Feret has appeared on network and cable television,including the Food Network, beeninterviewed by numerous major national and local consumer and industry publications such The New York Times, New York Magazine, Crain's NY Business, Food Arts, Modern Foodservice, Total Food Service, and Nation's Restaurant News, and on Bloomberg Radio, Radio France, The BBC, and has appeared in other international news shows and publications.

He has also prepared special dinners at the James Beard House. Food Arts Magazine published a 6-page cover story on Feret and Brasserie Julien and calls him the "Home Depot Chef." Chef Feret has also been featured in Time Out New York and had another 6 pages devoted to Allure Catering and his menus in the debut issue of Exquisite Bride.