Thank you for your patience and trust in Lettuce Entertain You Restaurants. As Mon Ami Gabi remains open for in-person dining, we are taking precautions to ensure you remain confident in dining with us and feel safe in how we operate our restaurant. Steps we are taking include distanced dine-in at reduced capacity with our new AIRPHX Air Filtration System. Masks and gloves that are worn by all employees at all times. We’ve introduced disposable and digital menus, and will maintain thorough sanitation procedures and continuous hand washing.
For your health and safety, our policy is that all guests must wear a mask when entering, moving around, and exiting the restaurant. This includes when you leave the table to go to the restroom. Masks are not required once you are seated at your table. Thank you for doing your part to help stop the spread of COVID-19.
To help offset restrictions on our business resulting from the COVID-19 crisis, a 5% surcharge has been added to all guest checks. If you would like this removed, please let us know.
We look forward to you joining us soon!
To view our health and safety guidelines for Lettuce Entertain You, click here.
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Executive Chef Andrew Fleischauer was born in Framingham, Mass., and grew up in Sudbury, a small town 40 minutes west of Boston. Growing up in a home where his family rarely ate out, Fleischauer initially became interested in cooking by helping his mother in the kitchen. As he grew older, he realized his culinary passion. After graduating high school, Fleischauer headed to Lehigh University where he earned a Bachelor’s degree in Business and Economics.
His heart was still in the kitchen though, which took him to Paris where he enrolled in Le Cordon Bleu. He graduated in 1996 with Le Grande Diplome, a highly acclaimed passport to the Culinary World, earned when a student successfully completes the Basic, Intermediate and Superior courses in both Cuisine and Pâtisserie. Upon returning to the U.S., Fleischauer began his culinary career in Boston and spent two years working at Le Meridien Hotel’s upscale restaurant, Julien, as a line cook. He then became the sous chef at the five-star, five-diamond restaurant The Inn at Little Washington in Washington, Va. Next, he became the executive chef at the Tower Club, in Tysons Corner, Va.
Eager to learn more about the restaurant industry, Fleischauer left the Tower Club after four years and headed to Bethesda, Md., where he has served as the executive chef of Mon Ami Gabi ever since.
