A Fusion of Talent
Chef / Owner Philippe Caupain
Chef Philippe Caupain’s culinary journey began as an apprentice at the acclaimed Le Prevot Michelin star Restaurant in Laroche, Belgium. There, he immersed himself in the artistry of French cuisine, honing his skills over a decade to attain mastery in the culinary world. Driven by a passion for excellence, Philippe ventured across continents to the Americas, where he continued to refine his craft. His career path led him through esteemed establishments, including the prestigious Maxims de Paris Hotel in Palm Springs and the executive chef position at the Thunderbird Country Club.
Today, Chef Philippe is the proud owner of Si Bon Restaurant & Catering, where he brings his decades of experience and European flair to the vibrant culinary scene. Additionally, he oversees the newly launched Si Bon Bakery & Kitchen, where his creativity and dedication to perfection shine through in every delectable creation. Beyond his culinary pursuits, Philippe finds joy in his family life, cherishing his role as a loving husband and father of two. Through his culinary expertise and unwavering commitment to quality, Chef Philippe Caupian continues to leave a lasting impression on guests and fellow epicureans alike.
Executive Chef Pascal Lallemand
Chef Pascal Lallemand's culinary journey began in Paris, France, where he attended Culinary College before venturing into esteemed establishments like Sofitel, Pavilion Dauphine, La Corbeille, Le Meridien, and Golfe de Naples. In 1981, he moved to the United States, starting in Austin, Texas, where he opened Le Bistro D'armand and later served as Executive Chef at the Stephen F Austin, Sheraton Hotel. He then revitalized the historic Hotel Jerome in Aspen, Colorado, before relocating to to the Desert as the Executive Chef at the Parker Meridien.
During this tenure he met Michael Botelo of Wally’s Restaurant, leading him to become Executive Chef for 14 years. Pascal's diverse interests include motorcycle riding (Harley & Indians), playing pétanque with friends, cheering for the Denver Broncos, and relaxing with a glass of Rosé. Today, Chef Pascal brings his culinary expertise to Si Bon Restaurant & Catering enriching all dining experience with his creativity and passion.
Pastry Chef & Dessert Artisan
Chef Darcy Nomissely Maas, born in Guatemala and raised in the United States, Possesses nine years of expertise in the art of baking. Beginning at Spencer’s restaurant in Palm Springs, she quickly advanced to Wally's Desert Turtle in Ranch Mirage, where she served as Pastry Chef for six years, collaborating with esteemed chefs and honing her craft.
Now embarking on a new chapter at Si Bon Restaurant & Catering, Chef Darcy is eager to contribute her expertise and passion to Si Bon while continuing her culinary journey towards excellence. During her off-duty moments, she delves into culinary exploration with her husband, who, like her, is a seasoned chef, continually seeking out fresh ideas and pushing culinary boundaries.
Restaurant General Manager, Wine Sommelier & Cellar Master
Sylvie Gaertner, Si Bon Restaurant's general manager since 2017, hails from a quaint village on the West Coast of France. With a hospitality and sommelier degree, she's worked in Michelin-starred restaurants across France and managed a popular Italian eatery in Dubai. Notably, she oversaw a 60,000-bottle wine cellar. Sylvie enjoys gardening and spending time with loved ones outside work, often pairing meals with a fine glass of wine