Camelia Cassin did not set out to make a career in the restaurant business. Born in Paris and raised there, Camelia studied psychology and worked as a therapist but not for very long. Shortly after finishing her degree, Camelia came to the United States for an extended break. She decided to stay and came to the restaurant industry by chance.

During her time at Restaurant Associates, Camelia had the opportunity to work with many people who helped shape her career. She learned every aspect of the restaurant business and eventually became General Manager at Les Halles. There she worked with Anthony Bourdain who mentions her in his best seller, Kitchen Confidential.

Gavroche from Les Miserables written by Victor Hugo holds a special place in Camelia’s heart - is Camelia’s first independent venture and she has very specific ideas of what it ought to be. “I want it to be very relaxed, a place for people to really enjoy food and have fun. Sometimes people think French food must be treated very seriously and it can become pretentious. Of course we take the quality of our food and service seriously, but I want Gavroche to have a sense of humor.”

The sense of informality can be seen in the table settings, where Camelia’s sense of humor is in evidence in the graceful but whimsical watering cans that serve as water pitchers.

Camelia knows that a restaurant can only be fun if everybody is good at what they do. “One of the things I have learned is that a successful restaurant depends on teamwork, and I am assembling a wonderful team. The chef oversees everything to do with the food. I’ve brought in John Anderson to consult on the wine list, and I’ll run the dining room and tend the garden. Gavroche will be a place where people can come for a salad, cheese or a hearty meal. We want everyone to feel welcome.”