Although his legacy is far from over, Chef Jean Michel Diot has left a culinary imprint on American and international gourmet societies.

Endowed with a distinctive personal style, with the creation of Park Bistro in New York, he has rendered to bistro its dignified characteristics, one of the first bistros to be awarded 3 stars.

More recently Diot created, Tapenade, according to Bryan Miller of The New York Times, “Diot leads the charge as San Diego evolves from a white bread culinary backwater into one of California’s most vibrant dining scenes. The setting of his new venture mirrors his style of cooking- bright, clean and colorful.”