Flossie Gilles

Greenwich Village, Manhattan

At Chez Nous, Executive Chef Flossie Gilles runs the kitchen with equal parts discipline and flair, a balance that feels entirely French, and entirely her own. Born in Montpellier and now cooking in New York via Australia, she thrives on the chaos of service and the quiet poetry of a simmering stew. Her food is honest, vibrant, and refined, just like the chef herself (and confirmed by a charming conversation with her over Seafood Vol-au-Vent.)

Full name, age, and where are you from?
Flossie Gilles, 33, Montpellier France.

What is your title at Chez Nous?
Executive Chef.

What inspired you to get into this industry?
For me, it was always about discipline, adrenaline, and the pure passion to create. I love the rush of service, the precision we need to stay great, the way ingredients transform under your hands. Cooking is an art and a rhythm, and I couldn’t imagine doing anything else.

What is the most blissful food moment from your upbringing?
Hands down it’s the smell of a hot baguette fresh out of the oven, the steam rising when you break it in half, or a stew simmering for hours in the house.

What, to you, is the best city for food right now?
New York, without a doubt! The energy, the variety, the creativity on the streets, everything here is alive. London isn’t far behind either, especially for street food.

Have you noticed any differences in American diners compared to guests across Australia or France?
Absolutely! American and Australian diners often seek familiarity and comfort, enjoying dishes that feel approachable and sometimes nostalgic. For them, dining is less about formality and more about feeling at home at the table. In France, it’s a bit different: portions are smaller, plates are often meant to be shared, and there’s a stronger emphasis on freshness and seasonality. There’s also far less processed or fried food compared to the U.S. and Australia. Overall, the French palate is more traditional and restrained, while in the U.S. and Australia, comfort is king.

In three words, how would you describe the cuisine and menus you’re creating here at Chez Nous?
Authentic. Vibrant. Refined.

If you could shout out a colleague or friend in the industry, who would it be and why?
I’d give a huge shout-out to Camille Martin, my chef at Le Bilboquet for five years and a friend for 15! We went to chef school together, and she took me under her wing, pushed me to refine my techniques, and helped me develop my personal style. Camille taught me so much about leadership, creativity, and courage in the kitchen.

Where have you been drawing inspiration from recently?
Lately I’ve been inspired by Darnell Charles, our Executive Sous Chef at Chez Nous. We’ve been drawing up new ideas from our shared experiences, be it a scent, a market find, or a memorable meal, and turning them into flavors and dishes that reflect the both of us. We have such a fun, creative dialogue in the kitchen and it really keeps me energized and always exploring new techniques.

If it’s my first time stopping into Chez Nous, what’s your order recommendation right now?
If you’re coming for dinner, start with our Seafood Vol-au-Vent or the Tuna Tartare. For the main course, the Cod with ginger beurre blanc is incredible (I love fish!). And don’t skip dessert, finish with the Apple Pie Frangipane. Trust me, it’s a must!