Meet Cedrick Thavone, executive chef at Georges French Bistro
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Changing of the guard
Wichita’s new generation of chefs is young, passionate and earnest, and they’re focused more on sustainability and creativity than their predecessors could be.
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Wichita’s “new guard” of chefs are passionate young men and women who are local celebrities.
For them, food is an art, a passion and a career, not just a job. They’re not competitors but colleagues. They’re pumped about local vegetables. They’re friends with local farmers. And they’re leading Wichita on a new culinary course. Read about Cedrick Thavone below; read about more of the new guard here.
Cedrick Thavone
Job: Executive Chef at Georges French Bistro, 4816 E. Central
Age: 34
Hometown: Born in Las Vegas, raised in Wichita
Training: Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona
Restaurant resume: Line cook at Phoenician, Phoenix, under Chef Lee Hillson; sous chef under Chef Justin Pfeilsticker at Trader Vic’s at the Hotel Valley Ho , Scottsdale, Arizona; Chef at Kanai, Wichita; Chef at Chester’s Chophouse, Wichita, under Bobby Lane and Abel Rodriguez
How did you become interested in cooking for a living? “I’ve always been surrounded by great cooks: grandma, mom, aunties, uncles. It’s a part of my culture. Through my family, it is an easy way to bring us together and eat, cook, and bullsh*t together. Now that’s my task: to share and open the world’s eyes through food so we can all bullsh*t together.”
What makes Wichita a special place for dining? “The passionate men and women that chose the hospitality industry as a profession. To wake up every day knowing you can’t please everyone but to still smile and be happy about what you put out. That’s special!”
One thing you’d like to change about Wichita’s restaurant scene: “For guests with specific dietary situations to at least call ahead. I have no personal issues in the manner. I welcome it with open arms if it’s on the spot! Challenge accepted! But a call ahead would be nice.”
Favorite Wichita restaurant besides your own: “Kobe’s Steakhouse (8760 W. 21st St), Freddy’s (various locations), Asian Bistro (1520 S. Webb, No. 180), Pho Le (6540 E. Central), Thai House (969 N. West St.), and Chiang Mai (3141 S. Hillside), just to name a few.”
Your philosophy on your job: “To lead by example, to share my knowledge, to show what it means to stay humble, to teach vulnerability, to fight fear and self doubt. Just cook!”
This story was originally published October 31, 2021 at 12:00 AM.
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