Peter WOOLSEY, Executive Chef

Peter, a native Philadelphian, began his career cooking at New York's legendary Waldorf Astoria Hotel. Lured to France to study Pastry at the esteemed Le Cordon Bleu in Paris he began to focus on the entirety of fine cuisine, embracing both savory and sweet disciplines. He stayed on in Paris to cook at 3-Star Michelin-rated Lucas Carton, under celebrated chefs Alain SENDERENS and Fredérique ROBERT. Peter not only fell in love with the country and its cuisine, but with one of its citizens.

Peter and his wife Peggy made their home in Philadelphia where Peter worked with Philadelphia's cooking elite: Le Mas Perrier's Laurent PILLARD and renowned 5-star chef Georges PERRIER, and Striped Bass' James Beard award-winning Chefs Christopher LEE and Alfred PORTALE of New York's famed Gotham Bar and Grill. After his tenure at Striped Bass, Peter became the Executive Pastry Chef of Washington Square until the time approached to dedicate himself full time to the creation of Bistrot La Minette.

The journey of creating Bistrot La Minette could not have been possible without the enduring dedication of his French wife and in-laws and the efforts of his family here in the States.

"As an ambassador of classic French bistrot cuisine, I reflect on traditional dishes, looking for the most personal, honest way to present the food that has become so dear to me. My goal in the kitchen is to not overlook any possible detail; from the seasonality of the produce to the precise execution of the desserts; producing everything from scratch, therefore paying homage to the generations that have cooked these recipes before me."

-Peter WOOLSEY

John GONZALEZ, General Manager

A native of New Jersey, John began his restaurant career at the age of fourteen. He moved to California on his eighteenth birthday where he began cultivating a love of food and wine; due in large part to his best friend's employment at Wolfgang PUCK'S famed Spago, and accepting as many gratis meals as a student possibly could.

John returned to the East Coast in 2000 and accepted a position at New York's legendary Gramercy Tavern; learning the ways of "enlightened hospitality" from the restaurant's creators and hospitality industry pillars: Danny MEYER and Tom COLICCHIO. John was a proud member of the James Beard award-winning teams for "Outstanding Service" and "Outstanding Wine Service" under the direction of Paul GREICO while at Gramercy Tavern.

Lured by the country's next great restaurant city, John relocated to Philadelphia with his wife Nancy. There he worked side by side with James Beard award-winning Chef Christopher LEE at Stephen Starr's celebrated Striped Bass. John was promoted to General Manager of Striped Bass and during his tenure there the restaurant was honored by being named the 16th best restaurant in the nation by Gourmet Magazine. It was while managing Striped Bass that John had the good fortune of working with Chef Peter WOOLSEY, and eventually realizing their shared vision of opening Philadelphia's next great restaurant.

"Each evening we invite guests into our restaurant - essentially our home - and the goal is to care for them as such. It's important that they feel taken care of and that we have met and exceeded all of their needs. I have the pleasure of throwing a dinner party with phenomenal food and wine each night. I love what we do here at Bistrot La Minette."

-John GONZALEZ