Born in the culinary heart of Paris and now leading with Floyd Olmstead the kitchen at Floyd’s 1921 in Morehead City, Chef Pascal Coulon brings over two decades of elite French gastronomy to North Carolina.

A graduate of the renowned Belliard Culinary High School, his career is defined by a commitment to excellence. For six consecutive years (2016–2022), he held a coveted Michelin Star and a 14/20 Gault & Millau rating at his French gastronomic restaurant, La Grignotière he owned for 10 years with his wife. An eminent member of the Disciples of Auguste Escoffier, he mastered all the techniques of his craft, which enabled him to win various awards and victories in cooking competitions. Today, Chef Pascal Coulon blends his rigorous French heritage with traditional American flavors at Floyd’s 1921. Deeply invested in the local community, he also mentors the next generation of chefs at Carteret Community College, bridging the gap between Paris and Morehead City through his passion for world-class cuisine.