Today we’d like to introduce you to Pascal Cayet.
Hi Pascal, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I left France in 1974 after graduating from the Hotel & Management School in Paris and got a job with the help of the school to work in a Restaurant in Indianapolis Indiana, and I stay there 2 years, then I had to return to France to serve in the military for 1 year as it was mandatory at the time. After that military service, I really did like to continue this adventure and decide to leave France again and work in the island of Bermuda at the Princess Hotel Hamilton where I spend 5 years. After 5 years of Pink sand, I decide to return to the United States and end up in Dallas, which was booming in the early 80″. I arrive in Dallas in 1982 and work at la Tosca, the Mansion, and at Calluaud’s. In 1984 I open Chez Gerard on Mc Kinney Avenue, which became a favorite spot for the most influential Dallas society. In 1996 I decide to venture further North and open Lavendou Bistro Provencal on Preston Rd with a menu and decor from the South of France. At the end of 2007, I sold Chez Gerard to Lombardi Concepts after 23 years in business, and in early 2008 I open Olea, a Mediterranean bistro in Plano at Lakeside Market, obviously, I didn’t plan for the economic recession! I kept Olea for a couple of years and return full-time at Lavendou, which will be celebrating 27 years in business this August!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
During all these last 39 years in the restaurant business in Dallas, I had some difficult times during a few economic downturns but always survive with the help of our many regular patrons!
Can you tell our readers more about what you do and what you think sets you apart from others?
I always love the restaurant business, from the food creativity the social aspect with our regular customers and building a Wine Spectator Award wine list.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
I think that my staff that have been with me for 26 years or more, and our regular patrons that support us for so many years as well deserved all the credit in the success of Lavendou.
Contact Info:
- Website: www.Lavendou.com
- Instagram: lavendou Bistro
- Facebook: lavendou
- Twitter: lavendou
