Eric Macaire was born in Mississippi but grew up in France. He returned to the U.S. to study architecture at Tulane University in New Orleans, while also working as a waiter in local restaurants. Upon graduation, Eric combined his two passions, architecture and food, to build and design his first restaurant. Wanting to learn more about the restaurant industry, Eric headed to New York to work at Tavern on the Green before moving to La Petite Ferme as a manager. In 1994, Eric founded Jubilee to bring New Yorkers delicious French bistro food at reasonable prices. In 1997, he and partner Eric Benn created the Bubble Lounge in New York and a year later opened a location in San Francisco.



VIRGINIE PETITEAU
(Manager and Co-Owner)

Virginie Petiteau grew up in Brittany, France, helping her family run their specialty food store. As a young girl, Virginie enjoyed interacting with customers and the familial atmosphere of the store. She came to the U.S. to learn English and fell in love with the country. In 1994, Virginie began working at Jubilee, finding the same convivial environment she adored at her family's store. Soon after, she fell in love with and married the chef, Pascal Petiteau, continuing the French restaurant tradition with the wife greeting customers in the front of the house and the husband cooking in the back. Today, Virginie is the co-owner and manager of Jubilee, instilling a professional and hospitable demeanor among her staff.



PASCAL PETITEAU
(Chef and Co-Owner)

Chef Pascal Petiteau grew up in the Loire region of France in the seaport town of Nantes. From an early age, he was immersed in food, cooking and wine. Chef Petiteau's family owned a vineyard and his mother, an accomplished cook, would create special dishes for her son, broadening his palate and knowledge at a young age. At 15, Chef Petiteau became an apprentice and at 17 he began a "Tour de France," joining a brotherhood of chefs, following a long tradition of working and training under culinary masters. His training took him to kitchens in Bordeaux, Paris and Provence, where he honed his skills and learned a variety of techniques and styles. Some that left a lasting impression were Jacques Chibois in Cannes, La Tour d'Argent and Le Crillon in Paris. In 1993, Chef Petiteau came to New York to work at Brasserie Les Theatres in the Paramount Hotel. A year later, he took the helm at Jubilee where he has consistently produced delicious fare for the past 10 years that has gained a loyal following. In 2000, Chef Petiteau became a co-owner in Jubilee.