Our Team


Pascal Berthoumieux


Pascal is a consummate host. He welcomes his guests as if they were dining in his own home for the evening. He follows the kind of hospitality he experienced when he was growing up in the Bordeaux region of France. For him, restaurants are an extension of the community, a place of comfort that feeds the body and nourishes the soul.

Berthoumieux earned a culinary and management degree in Bordeaux but felt the draw of the front-of-house early on. He gained valuable experience after graduation working in the French Riviera during the summer seasons and the French Alps during the winter seasons. He then moved to Paris and worked at two-star Michelin restaurant, La Maison Blanche, on Avenue Montaigne before heading to May Ray, a trendy restaurant-bar formerly owned by Johnny Depp, Sean Penn and other celebrities. During that time, Berthoumieux met his wife, Rebecca, an American student studying at La Sorbonne in Paris.

In 2000, he followed her home and moved to Chicago first working at the Tip Top Tap lounge, the iconic though now shuttered, restaurant in the Allerton Hotel. Berthoumieux then spent several invaluable years learning and working at Kiki's Bistro with owner George Cuisance before deciding to open his own establishment with the joie de vivre of restaurants he acquired over the last decade in Chicago.

In 2009, Berthoumieux opened his first restaurant Bistro Bordeaux, an authentic French bistro. Two years later, he opened Creperie Saint Germain, an authentic French Creperie located downtown Evanston. Most recently, Berthoumieux opened Patisserie Coralie, a boutique French pastry shop and café in the center of downtown Evanston.

Hailing from a small town in eastern Montana, Taylor made the decision to move to Chicago in October of 2018. She holds a Bachelor of Fine Arts in Theatre Arts from North Dakota State University, and you can find her acting in the Chicago theatre scene when she isn't in the office.


She is a longtime lover of French culture, especially the cuisine, and she takes pride in being associated with the Coralie brand. Having a strong passion for cooking, she claims that preparing a meal for someone is the best way to say you love them. She appreciates a good challenge, and no recipe is too daunting, especially when the end result is worth sharing.


When Taylor isn't at an audition, practicing her French, or making a giant pot of spaghetti sauce, she enjoys spending time with her family of friends, exploring the city, and expanding her love for her new home.

Taylor Fay

Director of Operations