Club + Resort Chef

  • Home
  • Profiles
  • F+B
    • Culinary
    • Banquets
    • Pastry
    • Beverage
    • Recipes
  • Certification
  • 40 Under 40
    • 2027 Nomination Form
    • Class of 2026
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Films
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Resources
    • Reports + Playbooks
      • The Chef’s Table Cookbook
      • Make Yourself Hirable: A Playbook
      • Salary Survey Data
      • Grand Gatherings: The Banquet Cookbook
      • 2025: Hottest Food Trends
    • Master Class
    • C+R Talks
    • C+RC Association
    • Digital Issues
    • Submit Industry News
  • Chef to Chef
    • Register for Chef to Chef
    • Chef of the Year
    • Chef to Chef On Demand
  • Hall of Fame
    • Selection Process + Nomination Form
  • Advertise
  • Subscribe

Michelin-Starred Chef Gilles Epié Joins Valley Hunt Club as Executive Chef

Epié made culinary history when he became the youngest chef to receive a Michelin star at the age of 22.

By Editorial Staff | September 17, 2026

The Valley Hunt Club, one of Southern California’s most historic private clubs credited with founding the annual Tournament of Roses Parade in Pasadena, has announced the appointment of internationally acclaimed Michelin-starred chef Gilles Epié as Executive Chef.

Epié made culinary history when he became the youngest chef to receive a Michelin star at the age of 22. Over the course of his distinguished career, he has led acclaimed kitchens in France and the U.S. and has earned recognition for his innovative approach to French cuisine.

“We are thrilled to welcome Gilles to the Valley Hunt Club,” says Francois Grand, General Manager and Chief Operating Officer of the Valley Hunt Club. “His extraordinary experience, creativity and passion for hospitality will bring a new dimension to the club’s culinary program and create exceptional dining experiences for our members.”

A native of France, Epié began his culinary career at age 14, training in some of the country’s most distinguished kitchens. He went on to earn his first Michelin star at age 22 and later earned a second Michelin star while serving as Executive Chef at La Vieille Fontaine Maisons-Lafitte.

In 1995, Epié moved to the United States, bringing his French culinary heritage to Los Angeles. The following year, he was named one of Food & Wine magazine’s Best New Chefs for his work at the acclaimed L’Orangerie in Los Angeles.

Throughout his career, Epié has worked with and cooked for an extraordinary roster of international leaders, celebrities and distinguished guests. He has also owned and operated celebrated restaurants in both France and the United States, including Citrus Étoile in Paris.

“Joining the Valley Hunt Club is an exciting new chapter for me,” says Epié. “I look forward to bringing my experience, creativity and love of hospitality to the Club and, most importantly, creating memorable experiences for its members.”

Established in 1888, The Valley Hunt Club is one of Pasadena’s most historic private clubs. Located at the base of the San Gabriel Mountains, the Club offers its members a distinctive combination of dining, tennis, swimming, fitness, social events and family-oriented programming, just minutes from downtown Los Angeles.

Related Articles Read More >

Mizner Country Club Adds New Terrace and Refreshes One Mile Bar & Grille
Broken Sound Club’s Hyewon Kwon Brings Sakura and Pistachio to Basque Cheesecake
For Andrew Haapala, Live-Fire Cooking Is Personal
Justin Cochran Named Finalist for Invited’s Chef of the Year Competition

PlateCraft

https://youtu.be/2FMew_1aY9A

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Recipes
  • Submit Industry News
  • Submit a Recipe
  • Club & Resort Business
  • Club & Resort Chef Association

Copyright © 2026 Arrowfly LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Arrowfly
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Profiles
  • F+B
    • Culinary
    • Banquets
    • Pastry
    • Beverage
    • Recipes
  • Certification
  • 40 Under 40
    • 2027 Nomination Form
    • Class of 2026
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Films
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Resources
    • Reports + Playbooks
      • The Chef’s Table Cookbook
      • Make Yourself Hirable: A Playbook
      • Salary Survey Data
      • Grand Gatherings: The Banquet Cookbook
      • 2025: Hottest Food Trends
    • Master Class
    • C+R Talks
    • C+RC Association
    • Digital Issues
    • Submit Industry News
  • Chef to Chef
    • Register for Chef to Chef
    • Chef of the Year
    • Chef to Chef On Demand
  • Hall of Fame
    • Selection Process + Nomination Form
  • Advertise
  • Subscribe