Stephane Motir

Executive Chef

Stephane Motir has been creating savory and delicious desserts for the world-renowned, Grand Award-winning Tribeca Grill for almost 20 years. He has been described as “the most American French Pastry Chef” for his unique ability to give the guests a classic French  experience, with inventive American twists. Whether it’s his cakes, pastries, or cookies, Tribeca Grill guests always enjoy Stephane’s versatility and creativity.

Stephane is a native of Orange, France. He graduated from culinary school Meudon-la-foret in 1984 for classic cuisine, and in 1985 for pastry. Stephane then built his foundation of knowledge at several of Europe’s most prestigious culinary destinations including La tour d’Argent Paris, Hotel du golf Deauville, Hotel Scribe Paris, Au comte de gascogne Boulogne sur seine, and Le Meridien London. Upon arriving in the United States, Stephane further honed his craft at Le Meridien Newport Beach, and at the Ritz Carlton New York, and Tonic Restaurant, and he also taught at the French Culinary Institute.  He is currently an adjunct professor at the Culinary Arts Institute at Hudson County Community College.  

Tribeca Grill has an international reputation for great food, wine, service, and hospitality. And thanks to Stephane, the guests always save room for dessert.