Charles Brassard, chef-owner
Charles developed a love of cooking at an early age. Born in Mexico and living overseas throughout his childhood he was exposed to many different cultures and cuisines. And gathering around a table for meals was a constant for his family throughout their travels. Charles discovered the significance food has in coming to understand a new country or culture and for forging relationships and these reasons led him to enroll in the Culinary Institute of America.
After graduation, Charles moved to San Francisco where he worked under Roland Passot at La Follie before returning to NYC to work with Bill Telepan at Judson Grill. It was with Bill's tutelage that Charles found a passion for seasonal cooking. During his five years in the position of Executive Sous Chef at Judson Grill, Charles forged strong relationships with many small artisan farmers and local producers who he now calls neighbors at Aeble.
Sourcing locally and focusing on regionality stayed with Charles as he worked with other influential New York Chefs, such as Michael Lomonaco at Porter House New York, and as Chef de Cuisine for Tony Liu at August Restaurant. And he further developed his own style of cooking as Executive Chef of Little Giant and Cafe Colette.
Now at Aeble, Charles is creating menus drawing from all of his past experiences. He lets the seasons inform his dishes and sources almost exclusively from the regional bounty of the Hudson Valley. Charles is excited to make a home for his family here in Hudson and Aeble is the dining table he can gather people together around.