Rising Star Chef Marc Orfaly of Pigalle - Biography

Boston, MA

November 2011

As a young and eager chef, Orfaly was widely recognized as one of Boston's brightest talents. His much-anticipated Pigalle restaurant garnered rave reviews for its sophisticated Parisian cuisine with international accents. Boston Magazine called Orfaly "one of the top chefs to watch in the country."

After graduating from the Johnson & Wales College of Culinary Arts, Orfaly followed up his gastronomic education by cooking in some of the best kitchens on the East and West coasts. In Boston, Orfaly had the opportunity to train under both Todd English and Barbara Lynch, and worked alongside Anthony Susi, formerly of Sage. Orfaly also worked under Chef Joachim Splichal at Patina and with chef-owners Mark Peel and Nancy Silverton at Campanile in Los Angeles. He later spent time as a private chef for the Tisch family in New York City.

Known among his peers for his astute palate, his commitment to authenticity, his insistence on only the freshest and finest ingredients and his enthusiasm for all things culinary, Orfaly's menu at Pigalle has critics applauding and customers returning for more. The Boston Globe, Boston Magazine, The Boston Herald, and The Boston Phoenix all gave Orfaly's cuisine rave reviews and praise. Pigalle was named one of the "Top 10 New restaurants in Boston" by Food & Wine, "Best New Restaurant in Boston" by Bon App├ętit and one of the "Top 25 Restaurants in Boston" by Alison Arnett, then-food critic of The Boston Globe. In 2003 he was named a StarChefs.com Boston Rising Star Chef. As of 2011, he is still the chef-owner of Pigalle.