Local chef and entrepreneur shares thoughts on U.S. vs. French culture, imparts wisdom to young professionals

French native Cedric Fichepain credits his grandmothers with instilling in him a love of food that has served him well as owner and executive chef of Le Voltaire French Restaurant in Omaha.

Fichepain says his early culinary training helped him prepare his first dinner party at age 15, where he realized the importance of food in bringing people together.

“It was a five-course dinner, so it was a big pleasure to organize,” Fichepain says. “That’s really what I enjoy. At a table, when you have food in front of you, when you have a little bit of wine, life becomes simpler.”

A taste of home

When he came to Omaha, Fichepain found the city was lacking French eateries. In 2001, he opened Le Voltaire, followed by Le Petit Paris French Bakery in 2013.

Over the years, Fichepain says he has retained a majority of his staff and attributes Le Voltaire’s success to his employees.

“When you own a business where you service someone, it’s a team,” he says. “There’s nothing better.”

The best of both worlds

In comparing America and France, Fichepain says a nation that embraces the American work ethic and the French value of family time would be “the best of both worlds.”

As the husband of an American wife and father of three sons, Fichepain says his goal has always been to teach his children the merits of sitting down to a family dinner every night, something that doesn’t always happen in the fast-paced American lifestyle.

“This is the most important thing for me,” Fichepain says. “I think they will remember that later on when they have their own families.”

Cooking up success

A culinary instructor at Metropolitan Community College, Fichepain encourages his students to develop their cooking and entrepreneurial talents.

“If you have a dream, just go for it,” he says. “Try to make connections with people who might be able to help you in what you want to achieve. There’s always opportunities out there.”

About Cedric Fichepain

Cedric Fichepain was born in France, lived in Italy and finally moved to the US in 1997 after marrying Fremont native Desarae Mueller in 1995. He started his career as Executive Chef of Farucci’s and after just six months the restaurant was selected as one of the 10 best restaurants in 2000. Cedric finally opened his own place in April 2001 and once again immediately placed on the Omaha World Herald top 10 list.

After more than fifteen years in Omaha, “the little corner of France in West Omaha” has become one of the finest dining establishments in town. The restaurant features French classic cuisine in a romantic south of France atmosphere. The menu covers all the regions of France and offers the most extensive French Wine list in Nebraska.

Le Voltaire received the Wine Spectator Award for its outstanding varieties of French Wine for the past fifteen years. A beautiful private room with a direct view of the wine cellar was opened in October 2004 and can seat up to 40 people. It can be used for private parties, business meetings, and rehearsal dinners.

Le Voltaire and Cedric Fichepain have been featured in local and national publications. The restaurant is a proud member of the Omaha Restaurant Association and has participated in numerous fundraising events in Omaha: Opera Omaha, Chef’s Night Out, Taste of the Nation, VNA Art & Soup, Share Our Strength, Dining out for Life, March of Dimes, etc…Cedric is a Certified Executive Chef from the American Culinary Federation and is an chef instructor at the Culinary Arts Institute. He is an active volunteer at the VNA for Cooking Matters. He was also one of the Midland Business Journal’s award winners in 2004 “40 under 40”. Cedric has been inducted in the Omaha Restaurant Hall of Fame in 2015. He is also the French Honorary Consul for the State of Nebraska, South Dakota and North Dakota. He and his co-writer, Barbee Davis, published and produced the play “20 Percent and Counting”, a work that chronicles the tribulations of the daily life of a waiter. Cedric also published his first murder mystery book “Fowl to the Bone” in September of 2015.

Chef Cedric Fichepain also own with his wife Pato Loco Mexican Restaurant in Papillion NE.

Cedric and his wife Desarae Mueller-Fichepain have three sons.