CHEF BENOIT FLIOU

EVERYTHING IS MADE FRESH EVERDAY

'I just work according to seasonal product. That’s how we learn to cook almost everywhere now... You have to figure it out with what you have on the market' -Fliou
"Fliou, who immigrated to the United States from Paris, has three decades of experience in the kitchen, predominantly in France. He started training in southwestern France’s Basque country, and later worked on the French island of Belle Île, where he said he learned “almost everything that you can do with seafood.” Later, he trained under Stéphane Jégo at Paris’ L’ami Jean.

After working as a cook from 1995-2006, he eventually worked his way up to several chef positions in Paris. Three years ago, however, he immigrated to the United States. Working his way through the immigration process, he eventually found an opportunity as a chef consultant for Martial Noguier. Noguier served as the executive chef at the Pump Room, the Ambassador East Hotel and one sixtyblue, co-owned by Michael Jordan’s restaurant group, among other stops.

Fliou isn’t moving too far, as his last stop was Abigail’s American Bistro in Highland Park. While he is well-versed in the techniques of French cooking, Valor won’t be a French restaurant at all. In fact, Fliou said he enjoys working with a variety of styles.

'I know different things, influenced from Spain and Italy,” Fliou said. “I’m passionate [about] Japanese cuisine, so you’ll always find in my cooking a kind of mix of that — solid, French technique skills that I developed for 30 years and I had my personal touch ... influences from different places that [I] worked.'" -Fouad, Glencoe Anchor

HOURS OF OPERATION

Monday
CLOSED

Tuesday thru Thursday
5pm to 11pm

Friday & Saturday
5pm to 1am

Sunday
CLOSED



LOCATION
667 Vernon Ave
Glencoe IL 60022
ValorGlencoe@gmail.com