08/24/2026
Allow us to introduce you to our Jr. Sous Chef, Rahul Pagare () 🍏.
After one year with us, Chef Rahul has found plenty to love about life in the kitchen. He joined the team with a desire to learn more about classic French cuisine and traditional cooking techniques, and quickly discovered that the learning extends far beyond the plate.
One of the most notable things he's learned is that nearly everything at Auberge is done in-house, from fish and meat butchery to baking breads and pastries. There’s even a herb garden where the team grows their own microgreens and flowers, many of which make their way into the dishes. It’s this level of care and craftsmanship that stands out most to Rahul, and makes every day an opportunity to learn something new.
Outside of learning new things, we asked Rahul what his post memorable moment has been so far. His response was quick and easy: A 270-cover Valentine’s Day service. One for the books, and certainly one that’s hard to top.
When it comes to his favourite dishes, canard and agneau take the lead, particularly because they’re reinterpreted with each season, allowing an opportunity for something new to discover each time.
For Chef Rahul, days off are all about resetting, getting in a workout, enjoying a good b**r and, whenever possible, checking out a new restaurant or pub 🍻.
Here’s to the people, passion and craft behind the Auberge experience ✨. During your next visit, order the agneau or the canard, and think about the hands, techniques and stories that brought them to your table.
