Charles Brassard, chef-owner
Charles developed a love of cooking at an early age. He was born in Mexico and lived overseas throughout his childhood, exposing him to many different cultures and cuisines. His mother was an exceptional cook, so gathering around a table for meals with family and friends has been a constant throughout his life and travels. As a result, Charles appreciates and values the significant role that food plays in understanding different cultures and in forging relationships.
After graduating from the Culinary Institute of America, 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 under Chef Telepan's tutelage that Charles developed 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 whom he now calls neighbors at Aeble.
Sourcing locally and focusing on regionality stayed with Charles as he worked with other influential New York Chefs including Michael Lomonaco at Porter House New York and Tony Liu at August Restaurant, where Charles served as Chef de Cuisine. 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. Owning a restaurant of his own where he can share great food and gather people together has been a lifelong dream, and he is grateful for the opportunity to do so right here in the Hudson Valley.