Pierre Calmels trained for over 10 years in France among top Michelin Star rated restaurants. In 1998, he joined Chef Daniel Boulud preparing award-winning contemporary French cuising in New York City, and then arrived in Philadelphia in 2001 to work at the well-known Le Bec Fin.

After 8 years of as sous chef and then executive chef for Chef Georges Perrier, Pierre decided to open his own restaurant. Bibou opened in May 2009. This 32-seat restaurant has been received with great acclaim including: one of GQ Magazine’s top 10 best new restaurants in the country, and number 3 on Philadelphia Magazine’s Top-50 restaurant list in 2011. Chef Calmels was a finalist on the 2010 James Beard Award for Best Chef in the Mid-Atlantic, as well as a semifinalist for the same category in 2011, 2012 and 2013.

In early 2014, Pierre and wife Charlotte opened Le Cheri, located in the Philadelphia Art Alliance building on Rittenhouse Square. Serving French food and drink, Le Cheri continues to be one of the most popular and lauded dining spots in Rittenhouse.