PAUL MAGU-Lecugy HAS ALWAYS DREAMED IN BISTRO.
While plucking feathers and butchering fowl at the Gérard Besson in Paris, Paul dreamed of roasting chicken in his own bistro someday.
While working for world-class chef Alain Ducasse at La Bastide de Moustiers. Paul dreamed of sharing all that he learned in his own bistro someday.
As a chef at the Ritz Carlton and St. Regis hotels in San Francisco, Paul dreamed of offering 5-star treatment (without 5-star prices) in his own bistro someday.
Moving to the burbs in 2009, he was longing for a neighborhood French bistro serving amazing food with friendly neighborhood service. A place for dates, birthdays or just because it’s Wednesday. He decided to leave the corporate world and with his wife, Laura, open thier own bistro. In 2016 … the dream became a reality - not just someday.
Laura Magu - owner / manger
Growing up in Concord, the closet Laura got to a Paris bistro was trying escargot for the first time at La Cocotte in Clayton “a few” years ago. A life long foodie, while living in San Francisco, she fell in love with the vast number of neighborhood restaurants just a short walk away - and fell in love with Paul.
Working in the “front of the house” of restaurants from the age of 15, and learning the art of service from her years with Ritz Carlton, Laura manages the front of the house team, marketing and PR and everything else non-cooking related. She hopes the guests who walk through the door will know how much they are appreciated.
The Magu Girls - PR / quality control
Vivienne, Coco, and Audrey. They put “family” in family business, and are the reason we are closed on Sundays. You’ll find them at REVE almost every Friday night for an early dinner.
BRIAN CANDELERIO - beverage manager
Brian joins us as a “side job” to his full time job as the beverage manager for a Va de Vi in Walnut Creek. His WOW wine: “For the first time I understood why someone would spend so much on a wine. It was the 2005 Domaine Romanee Conti Richebourg, at a Memorial Day party with friends, I had just eaten some Jamon Iberco (with my hands) and took a sip. It made me want to be a better person.”
“If we take ourselves too seriously and our wine too seriously it turns into a job, and no one wants that.”
Our hourly team members are like our second family and work hard every day to help you enjoy your dining experience. We’re honored to have a team of dedicated professionals who take our vision and help make it a reality.
Interested in becomming a part of our team? We’re looking for people who strive for excellence and have a passion for service. Email your cover letter & resume to firstname.lastname@example.org