Chef Jacques Gautier's newest restaurant, FORT RENO, brings quality BBQ to Park Slope. Across the street Palo Santo has served eclectic Latin market cooking out of the ground floor of his Brooklyn brownstone since 2006. His take on traditional cuisines draws influence from Caribbean family roots.
In 1998 Chef Gautier completed the chef training program at The Natural Gourmet Institute. At age twenty Chef Gautier was invited to cook at the James Beard House -he remains the youngest to have received that honor.
Before opening his own restaurants, he worked in the renowned kitchens of Vong in New York and Azie in San Fransisco. Gautier spent most of 2004 traveling and working as a wine maker’s assistant in Argentina. During his travels he conducted an intensive study of South American wine and perfected the Latin market cooking that Palo Santo offers on a daily changing menu.