The Amelie Team in Washington Dc
Eric Kole, a native of the vibrant city of Lomé in West Africa, brings a unique cultural appreciation of food as an integral part of life. Armed with a bachelor's degree in Business Administration, Eric ventured to New York City with a singular goal: to transform his lifelong passion for food into a thriving
career in the restaurant industry.
Eric's journey began in various eateries across NYC, where he honed his skills and developed a deep understanding of hospitality. His dedication and talent led him to Amélie West Village, where he discovered a love for the world of wine.
Through relentless hard work and an unwavering commitment to excellence, Eric quickly rose through the ranks, ultimately earning the esteemed position of general manager, a role he has excelled in for the past four years.
Recognized for his loyalty, determination, and diligence, Eric received mentorship from the owners, Samie and Germain. His exceptional leadership and vision have now culminated in a partnership at Amélie's new location in Washington, DC
Eric is thrilled to bring his expertise and passion back to Washington, DC, a city he knows intimately and has lived in for many years. As the general manager of Amélie Washington DC, Eric is eager to take on new challenges and continue his journey towards his ultimate dream of becoming a business owner. Join us at Amélie Washington DC and experience the exceptional hospitality and wine expertise that Eric Kole brings to the table.
Anthony Lemortellec. Born near Paris, the culinarycapital, Anthony has had an illustrious career working alongside some of the finest chefs in the world.
His love for cooking developed during his childhood, spending time with his grandmother in Normandy and Brittany, regions celebrated for their rich culinary traditions. Anthony began his professional journey in the kitchen under the tutelage of the renowned chef Michel Blanchet,honing his skills in two Michelin-star restaurants, Le Tastevin. Anthony also spent his formative yearsmastering the art of pastry,a discipline that would influence his culinary style. His passion for cooking led him to work with the legendary chef Alain Ducasse in Paris, where he learned and perfected the nuances of Mediterranean cuisine. Seeking new challenges and opportunities, Anthony moved to San Francisco, working in various French restaurants, bringing his expertise and creative flair to the West Coast. During this time, he met Samie and Germain, who would become his close friends and future business partners. His journey then took him to New York City, wherehe served as a chef at Boqueria, a renowned establishment for Spanish food, before moving on to Amelie Bistro,
Now, Anthony is embarking on an exciting new chapter, a journey that he is not undertaking alone. He is opening a restaurant in Washington, D.C., alongside his trusted friends and business partners, Samie, Olivier, Eric, and Germain. This collaborative effort is a testament to their shared vision and commitment to bringing a unique culinary experience to the heart of the nation's capital.
This venture is a testament to Anthony's deep love for French cuisine, with a bistro-style menu that not only emphasizes local produce but also champions a farm-to-table approach.
Anthony's vision is to create a truly seasonal dining experience, a journey that reflects the freshest ingredients and the rich culinary traditions he has cultivated throughout his career. This commitment to sourcing ingredients locally and sustainably is a testament to his dedication to providing a unique and authentic dining experience.
Samie Didda grew up in the Montmartre district in Paris. He began his culinary career as a waiter at Tarte Julie and quickly worked his way up to a corporate role overseeing a chain of 30 "Tarte Julie" pastry shops throughout France. Samie opened his first business, the now famous Les Petits Mitrons pastry shop, 30 years ago in Paris and it is still going strong and run by his brother. Samie became an American restauranteur in 2003 when he opened French bistro Chouchou in San Francisco. It was there he met his friend and future partner Germain Michel and together they would go on to open Amélie wine bars in San Francisco (2007) and Manhattan (2012 and 2017). All three restaurants, which share a modern design fusing American urban and Parisian chic, are internationally recognized with across-the-board positive reviews.
They are a beautiful representation of Samie and Germain's creativity and passion for quality wine and innovative food.
"The Washington DC location will be the Fifth Amelie location and the sixth restaurant opened in the United States by Samie and Germain."
Germain Michel grew up in Valence, France, in the heart of Rhone Valley. Germain's childhood dream was to work in the restaurant industry. When he was 14 years old, he began working in the kitchen of a traditional restaurant in France, where he learned French cooking skills as a kitchen apprentice. He then went on to work in a historical French Brasserie and learned the art of both table service and wine service. Germain moved to the U.S. when he was 21 and met Samie Didda, a restaurant owner. Germain started working with Samie at "Chouchou" Restaurant as the restaurant's general manager. Soon after, Samie and Germain opened their first concept together in 2006: Amelie Wine Bar on Polk Street - a European wine bar with small French plates and cuisine. The location has had great success and received many awards, including the Best Wine Bar SF, Best Ambiance, and Best Bar Soundtrack.
In 2009, Samie moved to New York. This inspired the pair to open another Amelie Wine Bar in the West Village of Manhattan in 2012. A few years later, they opened a Californian-French brasserie called Michel in Oakland, California. The restaurant received a Bib Gourmand from the Michelin Guide 3 years in a row. It was mentioned in the New York Times as one of the top 50 places to go in the U.S.
Germain and Samie they are then decided to open a second location in Manhattan, on the Upper West Side, which has also received multiple Bib Gourmand from the Michelin Guide-Amelie's success results from attention to detail, a wonderful staff, and an excellent wine selection. Germain is a certified sommelier from the Court of Master Sommelier and a restaurant advisor/beverage specialist for the SBDC California. Germain's passion for wine eventually led him to explore the production side of winemaking. He purchased land and partnered with a winemaker in the Languedo region of France. Germain and Francois Fabre created a Cuvee and converted the vineyard to biodynamic farming and winemaking. The Cuvee has received over 92 points in the Parker Guide yearly and achieved Top New Winery in Languedoc from Wine Spectator Magazine. The wine is now distributed in over 20 states in the USA. Germain then partnered with a winemaker in Mendoza, Argentina. Creating a new wine label, "Cassette," which features a blend of Malbec and Cabernet Franc. These wines are available at Amelie and many wine bars and restaurants around the USA. Germain then partnered with a winemaker in Mendoza, Argentina. Creating a new wine label,
"Cassette," which features a blend of Malbec and Cabernet Franc. These wines are available at Amelie and many wine bars and restaurants around the USA.
The next endeavor for Germain and Samie is in Fairfax, CA, in West Marin. They will combine the Amelie concept of good service, excellent wine, and French cuisine with a full-service bakery. The West Marin location produces French products (pastries-Baguettes )for many well-known restaurants in the Bay Area, and the modern Bistro menu is a favorite in the Marin County area.
The next endeavor for Germain and Samie is in Fairfax, CA, in West Marin. They will combine the Amelie concept of good service, excellent wine, and French cuisine with a full-service bakery. The West Marin location produces French products (pastries-Baguettes )for many well-known restaurants in the Bay Area, and the modern Bistro menu is a favorite in the Marin County area.
"The Washington DC location will be the Fifth Amelie location and the sixth restaurant opened in the United States by Samie and Germain."
Olivier Filograsso grew up in Valence, France, in the heart of the Rhone Valley. After completing a degree in business, he
realized that the typical 9-to-5 life wasn't for him. Seeking a new direction, Olivier hopped on a plane to the USA, where he discovered his passion for food, wine, and hospitality.
Olivier spent a few formative years in San Francisco, working alongside Germain and Samie. His journey then took him to New York City, where he dedicated seven years to working in some of the city's well-known brasseries. A significant opportunity came when his old friends Germain and Samie invited him to join the Amélie adventure that was expanding to NYC after its success on the West Coast.
In 2012, Olivier took on the crucial role of curating the wine list for Amélie West Village. Under his leadership, the business thrived. During this time, he earned his certification as a sommelier from the Court of Master Sommeliers and placed in the top four of the Somm Slam tasting competition out of 30 NYC restaurant sommeliers. Recognizing his contributions, he was offered part ownership of Amélie Upper West Side, overseeing the wine program for both restaurants.
Olivier's efforts, alongside his team's, led to Amélie earning a Michelin Bib Gourmand for four consecutive years. Now, Olivier brings his expertise to Washington, DC, as part of the Amélie DC project, serving as its wine director and partner. Join us at Amélie Washington DC to experience the exceptional wine program curated by Olivier Filograsso.