Bernard Bouissou was raised in the South of France where his culinary apprenticeship began. In The U.S. he has had 15 years of cooking experience, starting his career here working under Chef Daniel Boulud at Le Plaza Athenee and Le Cirque Restaurants in New York. Bernard went on to be Sous Chef at Le Cygne and then Banquet Chef at Tavern on the Green for five years. For the past five years he's served as Executive Chef at La Panetiere in Rye, New York. A position he's just left to open Bernard's Inn at Ridgefield.

Sarah began her cooking career at Claude's Hohokus Inn in New Jersey, after which she studied in Vichy, France then on to Le Cirque (Where she and Bernard met), and Rakel's in New York. Sarah opened a high-end catering business in New York, which is now flourishing in the metropolitan tri-state area. 

The synergy is evident in this talented couple as they create their magic now side by side in the Inn's huge kitchen. Bernard for Bernards Inn and Sarah for Sarah Bouissou Catering. The proof is in the tasting! 

Photo by Bruce Plotkin