Owner
Chef Didier Ageorges, a classically trained French chef and longtime Sonoma County resident, brings his passion for French cuisine and hospitality to life through Pascaline French Bistro & Patisserie in Santa Rosa. With over two decades of culinary excellence in the region, Chef Didier has long envisioned creating a space where French culinary tradition meets the relaxed elegance of Wine Country living.
With a foundation in fine dining and high-end hospitality, Chef Didier Ageorges has become a trusted culinary influence for many prestigious wineries in Northern California. Refining 5-course tasting menus that are curated to pair with each winery’s unique vintages. Harnessing his understanding of flavor balance, seasonal ingredients, and presentation, Chef Didier creates seamless wine and food experiences. Now offered in our Pop-up Dinners!
“I fell in love with Sonoma County over 20 years ago and made Santa Rosa my home. Bringing my style of French cuisine to this community has always been a dream—where great food, good wine, and beautiful surroundings come together naturally.” -Chef Didier
Pascaline Bistro reflects Chef Didier’s dedication to bringing quality ingredients and memorable dining experiences to the community of Santa Rosa.
Culinary Operations Manager
With over 13 years of culinary expertise, Chef Lynn Chia seamlessly bridges the worlds of cuisine and operations. Her journey began over 20 years ago in the vibrant restaurants of Singapore where she first cultivated her skills in the art of hospitality in front of house service, ascending to corporate training manager for six outlets.
After earning her degree in Culinary Arts from Culinary Institute of America, CIA, Lynn’s career trajectory took her from restaurant management to a newfound pursuit of mastering the techniques of French cooking. Her culinary pilgrimage brought her to the US in 2013, securing an apprenticeship with Executive Chef Didier Ageorges at the acclaimed Chalk Hill Winery. Side by side with the founders, she helped launch Pascaline Fine Catering, propelling her leadership role to eventually take the helm of operations for the distinguished catering division and both of Pascaline’s café and bistro locations.
As Operations Manager, Lynn combines her culinary finesse and attention to detail with a strategic approach, elevating food quality and optimizing operational efficiency. Her culinary prowess provides a unique foundation for understanding the intricacies of kitchen logistics, resulting in a superlative guest experience.
Executive Chef
Chef Gregory Pugin brings more than 25 years of international culinary experience to Pascaline French Bistro & Fine Catering. Trained in France, Gregory began his career at the prestigious Hôtel du Palais in Biarritz before joining legendary Chef Joël Robuchon’s culinary team in Paris. He went on to help open Robuchon restaurants around the world, including locations in Tokyo, Hong Kong, Macau, Monaco, and Las Vegas, refining his expertise in classical French cuisine.
Throughout his career, Gregory has held executive chef positions at renowned restaurants including Le Cirque at Bellagio in Las Vegas, Veritas in New York City, Palme d’Or in Coral Gables, and L’Atelier de Joël Robuchon in Miami. His accomplishments include Michelin-starred dining, multiple AAA Five Diamond awards, and recognition as a James Beard Award finalist. In 2019, he earned the prestigious title of Maître Cuisinier de France, honoring his dedication to French culinary excellence.
Most recently, Gregory served as Executive Chef at Shell Bay in South Florida. His experience also extends to private dining, catering, and artisan chocolate and pastry. At Pascaline, he brings a passion for exceptional ingredients, refined French techniques, and creating memorable dining experiences.
Business Development, Sales & Marketing
Sarah Ponsford joined Pascaline after a background in nonprofit events and wedding planning, where thoughtful details and exceptional client care were always at the heart of her work. While coordinating weddings with the Pascaline team, she was immediately drawn to their signature hospitality and uncompromising excellence in both food and service. That experience inspired her to eventually join the team. Sarah now leads business development and marketing and supports sales efforts, working to share the Pascaline experience with a special focus on private dinners, buyouts, and curated events hosted at the Pascaline Bistro.
