Pierre Landet is the Executive Chef of Cercle Rouge restaurant in Tribeca. A native of Toulouse, France, he began cooking at just 6 years old and decided to become a chef in his early teens. During his mandatory stint in the army, Pierre served as chef to a French General. Chef Landet worked his way up the line at several Michelin starred restaurants in France, including Taillevent in Paris, Hotel Gray D'Albion in Cannes and Hotel Thalazur in the South of France where he held his first Executive Chef position. Pierre Landet took over the kitchen at Cercle Rouge in the fall of 2006, transforming the restaurant into a classic French brasserie -showcasing his talent and knowledge of traditional and modern French cooking. In 2010, Chef Landet earned the distinction Maître Cuisinier de France.