Mirabelle Restaurant
St. James, New York
Chef/Owner
*** Excellent New York Times 26/24/26
Zagat’s AAA Wine Spectator Award
60-seat French Restaurant. Operating successfully for 20 years
as one of Long Island’s highest rated restaurants
Mirabelle Catering
St. James, New York
Chef/Owner
- Corporate Gatherings
- Board Meetings
- Tasting Menu 2-300+ pp
- Private Affairs
- Weddings
- Menu/Wine pairing
- Full service on-site/off-site Celebrations
- Manhattan to the East End
Clients include: Renaissance Technologies, Symbol
Technology, Cold Spring Harbor Labs, Computer Associates, David
Yurman Jewlers, Gourmet Magazine, Vogue Magazine, State University
of New York at Stony Book, University Hospital, Collaborative
Labs
Soho/Soho Restaurant
New York, New York
Chef/Partner
175-seat Modern French Restaurant. Designed, developed
and opened new restaurant in the heart of Manhattan’s
Soho district during the spring of 2001.
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La Tulipe
New York, New York
Chef de Cuisine
*** New York Times 24/25/23 Zagat’s 17/20
Gault Millau
50-seat French restaurant. On the forefront of
New York City’s dining renaissance in the 1980’s
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Le Cygne
New York, New York
Saucier
**** New York Times 25/25/23 Zagat’s
120-seat Classic French Restaurant. One of only
four, 4-star New York Times restaurants in the city during
the 1970’s.
GUY REUGE PROFESSIONAL ACTIVITIES
Chevalier du Merite Agricole
Award given by the French government for recognition of individual
contribution to the development of French agriculture
Awarded July 16, 2001
Maitre Cuisinier de France
Society of Chef Restaurateurs
Secretary, New York Chapter
Inducted October 15, 1990
Board of Directors
New York Institute of Technology, School of Culinary Arts
New York City
Author
Le Petit Mirabelle
2000
New York, New York
Guest Chef
Cooking Live with Sarah Moulton, Food Network Television
Look What’s Cooking, Food Network Television
New York City
Chef Participant
Maitre Cuisinier de France and March of Dimes Annual Benefit
Dinner
Essex House, New York City
Palace Hotel, New York City
Peabody Hotel, Memphis, Tennessee
Chef participants include: Christian Delouvrier (Lespinasse),
Daniel Boulud (Daniel),
JoséGuitterez (Peabody Hotel), Jacques Cagna (Paris)
Chef Participant
James Beard House Chefs and Champagne Fundraiser for Culinary
Scholarships
Chef Participant: Marcus Samuelsson (Aquavit), Waldy Malouf
(Beacon), Jacques Pepin
(Cooking with Julia Child), Eric Ripert
(Le Bernardin), Ed Brown (Sea Grill),
Diane Foley (Verbena)
Chef Collaborator (with GOURMET Magazine)
Hampton Classic
Bridgehampton, New York
Special Guest Chef for David Yurman dinner honoring US Olympic
Equestrian Team
Special Guest Chef Lecturer
Windstar Cruise Lines
Seven-day tour of Provence, Porto Fino, and the Amalfi Coast
Chef Host/Guide
Private guide for small groups to the Loire, Alsace and Burgundy
regions of France
Chef Corporate Sponsor
All Clad Cookware Equipment
Responsible for designing and showcasing recipes developed
exclusively for All Clad’s consumer market
Evian National Award Winner, 1st Place
Evian’s “Healthy Menu” Competition
Chef Collaborator
Long Island Wine Council
Cutchogue, New York
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