Thierry Lefeuvre was born in Brittany in 1953. His mother was an artist, and the Sunday family dinners were a culinary highlight. “Something different each week would fascinate your palate,” said Chef Thierry.

After school, he studied cooking three years at Ecole Hôtelière in Tours, France, then did his one year in the service. He then apprenticed at the Grand Hotel du Parc in Switzerland, as well as at several restaurants in St Tropez, France. He then went on to serve as the chef for the Governor of Tahiti for two years. Following that period, he moved to Montreal to go back to school and learn more about business, and he worked two years as executive chef at the Hotel Sapinière, in Canada.

In 1978, at the age of 25, Chef Lefeuvre moved to Chicago to become the opening chef for Christian and Agnes Zeiger’s, Alouette French Restaurant in Highwood, Illinois. Zeiger also opened Froggy’s, a French bistro, and in 1980 Chef Thierry Lefeuvre moved over to Froggy’s, and with Gregg Mason, took over its management.

It was in 1984 that Great Chefs Television showed up to tape Chef Lefeuvre for their PBS television series Great Chefs of Chicago. Chef Thierry prepared two appetizers, a Belgian Endive Salad with Sweet Onion Confit & Seafood and Herb Sausage. He also prepared two entrées, Breast of Duck with Green Peppercorn Sauce, and Lobster in Vanilla Sauce. His sole dessert, Lemon Mousse in a Pastry Shell, finished the episode (#110).
Today, 34 years later, and with new partners Bill and Sheri Cartwright, Chef Thierry Lefeuvre, continues to reinvent and change, which is why he continues to be successful. He has expanded by opening Froggy’s Catering, and brought in another chef from Brittany, Thierry Mace, to assist in both the catering and at a bakery, The Gourmet Frog, which opened in 1987.