Landmark Turns 20 with A Taste for Change

NEW YORK, Oct. 21, 2013 /PRNewswire/ -- Since opening its doors in 1993, Le Colonial has been a mainstay of the Upper East Side, garnering equal praise for it's menu and it's distinctive atmosphere. Serving authentic Vietnamese dishes in a 1920s French Colonial setting, the restaurant and lounge transport guests to another time and place. Now, after 20 years of success, Le Colonial is proud to unveil it's newly updated atmosphere and announce the arrival of Executive Chef Ronald Wingwee Hsu.

Having spent the last 8 years at Le Bernardin, Chef Hsu embraced the challenge of creating his own menu for Le Colonial while maintaining the restaurant's long tradition of serving genuine cuisine with an exotic flare. Chef Hsu explained, "It was a welcome undertaking, to add my own twist on what was already an exceptional menu. The new Carte is steeped in the tradition of Le Colonial, but my passions as a chef are mixed in there as well. I want our patrons to simultaneously experience our rich heritage and a bit of the unexpected when they visit."

The upstairs lounge—for years an intimate spot for drinks, lighter fare or private events—now has a vibrantly updated decor and a new Vietnamese street-fare inspired menu.

Owners Jean Denoyer, Jean Goutal and Rick Wahlstedt have assembled a new team of professionals including General Manager Henrick Parre (Cafe Des Artistes), Manager/Special Events Edgar Vaudeville (Hotel Le Bristol, Paris), and Wine Director/Private Event Coordinator Marie Vayron (Chateau Bourgneuf, Pomerol).

"Along with Chef Hsu and his brigade, as well as the numerous staff members who have been devoted employees of the restaurant for many years, we are all very excited to revitalize the legendary experience of dining at Le Colonial," said Edgar Vaudeville.

Le Colonial is located at 149 East 57th Street, between Lexington and 3rd Avenues. For reservations call 212.752.0808

About Le Colonial
Set in the backdrop of the bustling Upper East Side, Le Colonial transports you to another place and time. The ambiance of French Colonial Vietnam was originally created by interior designer Greg Jordan, whose translation of this bygone era has come to be a true New York institution. The main dining room provides a relatively formal setting for lunch and dinner while the lounge on the second floor offers a more casual scene with lively music. Delivering a sensory experience of excellent food served by a professional but unpretentious staff, Le Colonial has entertained guests since December 1993.

About Chef Ronald Wingwee Hsu
Chef Ronald Wingwee Hsu started cooking at the age of 10 at his parents' Chinese restaurant in Atlanta, Georgia. He attended Le Cordon Bleu in Sydney, Australia, focusing on Asian fusion and French cuisine.  After graduating he worked as the chef de cuisine at Dish in Atlanta before moving to New York City. For eight years Chef Hsu worked his way up the ranks in the kitchen at Le Bernardin, eventually becoming Senior Sous Chef. At the same time, he acted as a consultant chef for Eric Ripert Consulting. In 2010, Hsu won the Ferdinand Metz Culinary Challenge, which awarded him the chance to study traditional cuisines throughout Asia. In 2011 he was named one of Zagat's inaugural "30 Under 30" up-and-coming chefs.

About Henrick Parre
Henrick grew up in Nantes, Brittany. The son of a restaurateur, grandson of a cafetier and great-grandson of a cabaretier, Henrick was encouraged to work in the hospitality industry since the age of 14. Landing in New York in 1995 he worked at Cafe des Artistes with George Lang for many years before teaming up with Le Colonial. 

About Edgar Vaudeville
Edgar joins Le Colonial with seventeen years of extensive and diverse experience in the restaurant and hospitality industries. Recently Edgar organized the reopening of the bar at the iconic Hotel Le Bristol in Paris, which was awarded "Best Luxury Hotel Bar Worldwide" at the Luxury Travel Advisor's 2012 Awards of Excellence. Throughout his career he has worked with such respected names as Alain Ducasse, Roger Verge, Bernard Chauve and Michel Kerever.

About Marie Vayron
Marie was born in Bordeaux (Pomerol) where her family owns a renowned winery, Château Bourgneuf. For the past 3 years, Marie was the events manager of the Wine & Business Club in Paris. Marie was also the production manager of "In Vino", a French food and wine TV program. Her passion for food has led her to work with some of the most famous French Chefs (Eric Frechon, Thierry Marx, Alain Dutournier, Guy Martin).

Media Enquiries

PUBLIC, NYC
Marco Larsen                   212-431-1470
Chelsea D'Angelo            716-359-4977

SOURCE Le Colonial

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