Stephanie Abrams, Co-Executive Chef, at Rotisserie Georgette, hails from a Belgian-American family imbued with European culinary tradition. Living in the south of France made its mark, inspiring her cooking with the flavors of Provence. She began her career in the family catering business, and then attended the Culinary Institute of America. In Paris, she worked for Chef Alain Passard at L’Arpège and then returned to New York to work for Daniel Boulud’s DANIEL (2012 to 2014). Stephanie came to Rôtisserie Georgette as Sous Chef, and a year later was promoted to share the leading role.