est. 2014

NEW AMERICAN & FRENCH CUISINE. SOURCED IN MARYLAND, FARM TO TABLE.

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Steve Monnier 
Steve comes from Reims, a city in the Marne department of France often recognized for its Champagne production. He was also raised in a family that was largely centered around the kitchen, and after finishing up school in his hometown, quickly made his way to the south of France. In Cannes, Monnier worked at Hôtel Martinez's LE PALME D'OR under Chef Christian Willer, focusing on Mediterranean cuisine. He eventually moved to Paris, finding employment at Alain Dutournier's two-star, Basque-influenced CARRE DES FEUILLANTS. From there, Monnier transitioned to RESTAURANT LE LAURENT under Philippe Braun, and then to the well-known TAILLEVANT under Michel del Burgo. In 2002, he moved to Southern California, and spent time at Jean Francois Meteigner's LA CACHETTE, Serge Bonnet's CAFE PROVENCAL in Thousand Oaks, and the grand dame of French dining here in LA, L'ORANGERIE (under Exec Chef Christophe Bellanca), among other places. He now resides in Baltimore with his beautiful wife and baby son.

 

I welcome you to my table to experience what the Maryland terroir has to offer. Come feed your senses with my interpretation of New American and French cuisine. -Chef Steve Monnier Gille Mascarell
Born in Toulouse, France to a French mother and a Spanish father from Valencia, Gille Mascarell spent the first 3 years of his life in France, then spent 2 years in Caracas, Venezuela migrating to the U.S. and settling in New York. New York is where Gille spent his formative years. As a college student, Gille started working in restaurants part-time. He loved it so much he turned it into a full time career—working in the front of the house for Mr. Chow, IL CANTINORI, and la COUPOLE. After several years in NY, Gille explored what other cities arcoss the U.S. had to offer, spending a few years in Austin TX, Santa Fe, NM, New Orleans, LA, San Francisco, CA, and Mobile, AL. It is in Baltimore, MD where Gille landed and has resided since 2002—where he first landed a job at SIGNORÉE in Federal Hill/Locust Point and where in 2006 began working at SALT TAVERN before becoming Front of the House Manager for ARÔMES Restaurant. Gille brings many years of experience to our establishment and we couldn’t be more excited to have him be a part of our team and to take care of you, our guests.

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410-235-0035
OPEN HOURS
Tues-Thurs 5pm-9pm
Fri-Sat 5pm-10pm
Sun-Mon - Closed BYOB
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