Monique Feybesse has been a top chef in my life for some years now—I order delivery of desserts and French savories from her and husband Paul Feybesse’s home-based patisserie Tarts de Feybesse, located in Vallejo, often just to celebrate being alive.Â
When Tarts de Feybesse began as a word-of-mouth business in 2016, the Feybesses sat for an interview in my living room with the eye of the tiger, telling me about their future family and food plans. Now, two sons and a grown business later, Feybesse has a shot at taking the title of “Top Chef” in the 19th season of Bravo’s popular cooking competition.
Her background in fine dining, which includes stints in Copenhagen and in Paris, where she worked at the three Michelin starred Ledoyen, plus her dessert-forward business with her husband makes her the most versatile competitor on the show right now. Don’t be surprised if you see her on TV for the entire season.
April brings the opportunity to experience a multi-course menu from this contender here in the Bay Area. Feybesse will return to Sausalito’s Cavallo Point, where she previously worked as chef de cuisine at the lodge’s Murray Circle restaurant, for a series of Chef’s Counter dinners from April 16-27.
On the eve of the third episode of “Top Chef” S19, which takes place in Houston, TX, Feybesse invited 48 Hills to submit some interview questions by email. Read on for her insight into the high-stakes competition, local restaurant recommendations, and the latest intel on the upcoming Tarts de Feybesse retail store that’s coming to San Francisco.
48 HILLS What has competing in “Top Chef” taught you about yourself?
MONIQUE FEYBESSE I always knew I was confident in cooking and my abilities as a chef. It’s been awhile since I’ve taken a trip for myself and by myself and so I was reminded of my own strength as a person who would dive into the unknown. I don’t think I necessarily learned something about myself, but rather I was reminded of the person who I was and am and being proud of that.
48H How would you describe your culinary style in general?
MF My culinary style has definitely changed over the years. For so long, I was in the fine dining world and really stayed true to that. These past few years I find myself delving back into traditions that I grew up with as a Filipino-American—and also giving homage to classical French cuisine thanks to my husband, Paul, who shares the same love of old school and elegant dishes.
48H Did you practice any Quickfire Challenges at home to get ready to compete?
MF I did not and I didn’t even practice any cuisine that pertains to Texas! In fact, I didn’t practice at all, I was just so busy with my young kids and Tarts de Feybesse right until the day I had to leave. It’s something that when I arrived, I immediately thought that I should’ve done.
48H Were you nervous the whole time, or did you feel calm while going through the challenges?
MF It’s the same feeling you get before a huge dinner service. Those butterflies right before you start, constantly asking yourself if you’re ready, it was the same. I was confident through most of it, though there were challenges where I second guessed myself because I didn’t have a reference point to guide me due to the inexperience of the certain challenge itself. I felt that the challenges where I was calm and had fun were the challenges where I performed the best.
48H What advice would you give to a future “Top Chef” competitor?
MF Come prepared and follow through. Confidence is everything and don’t be afraid to jump.
48H What are your favorite dishes to make for your family?
MF Chilled soba noodles and tempura! Grilled cheese sandwiches with a damn good tomato soup. Anything with broth. Filipino food. A mean potato gratin.
48H What are your favorite restaurants in the Bay Area?
MF I recently ate at Nari and it was incredible. Avery gave me all the feels and Koi Palace just kills it for me any day of the week.
48H Can you tell me anything about your upcoming Tarts de Feybesse retail project in SF yet?Â
MF We’re hoping for an opening later this year. We are planning for the location to be in SoMa and we just need to break ground. It’s taking awhile and though we are impatient, we know that all good things come to those who wait. It’ll be a tiny but mighty retail front and I can’t wait to share more when updates are available.
Top Chef airs Thursdays at 8pm on Bravo. More info here.
