Chef Philippe Verpiand
Chef Philippe Verpiand hails from the Vaucluse region of France. Growing up in the Provençal town of
Cavaillon as the son of a second generation butcher, Philippe was constantly around the finest and freshest
meats and produce of the region inspiring him to combine his native regional fare and the agrarian idea of
fresh, local ingredients with modern food concepts to create Cavaillon’s distinct and delicious cuisine.
Chef Verpiand's culinary career is nothing less than stellar, racking up an impressive résumé for over two
decades prior to becoming the proprietor of his own bistro, Cavaillon Restaurant. After graduating first in his
class from one of France's premiere culinary institutes in Avignon, he went on to work in numerous Michelin starred
restaurants in the French Riviera and Alps regions including La Poularde in Montrond Les Bains, Hotel
Juana in Juan Les Pins, La Bateau Ivre in Courchevel, Café de Paris in Biarritz, and La Terrasse de l'Assiette in
Normandy. In 1998, upon the request of Jean-Michel Diot of San Diego's Tapenade Restaurant, he arrived in
Southern California to serve as the restaurant’s Chef de Cuisine. While holding this position for seven years,
Chef Verpiand helped to expand Tapenade's reputation to become one of the best restaurants in the region. In
2005, Chef Verpiand decided to share his own vision of good food in a relaxed environment with the opening of
Cavaillon.