Now head chef at Downtown's Chez du Bon, Bill Fugitt got his start in the food biz at age 13 washing dishes in the famous Watergate Hotel in Washington, D.C. More than his later culinary arts training, Fugitt credits his passion for French cuisine to his time spent at Jean-Louis at the Watergate working under internationally acclaimed chef Jean-Louis Palladin.

Now head chef at Downtown's Chez du Bon, Bill Fugitt got his start in the food biz at age 13 washing dishes in the famous Watergate Hotel in Washington, D.C. More than his later culinary arts training, Fugitt credits his passion for French cuisine to his time spent at Jean-Louis at the Watergate working under internationally acclaimed chef Jean-Louis Palladin. "It gave me a resounding stability in this field," Fugitt says. "It's the best thing I've ever done in my life." Since he moved to Columbus in 2004, Fugitt has traversed the city's restaurant circuit, including time spent at the Country Club at Muirfield Village and Rigsby's Kitchen, and he was instrumental in designing the menu for French-leaning eatery and market Chez du Bon before it opened in November.

How do you approach the creation of three different menus in one space?

We treat the food like we treat life. It's supposed to be balanced. The best part of this restaurant is you have the option to get a grab-and-go [meal], the welcoming bistro-style food and an eight-course [tasting] menu for fine dining. It's something that no other restaurant in Columbus does.

How do the menus differ?

The grab-and-go is very casual. As far as a quick bite in the morning with coffee, our beignets are by far some of the best things to eat. There are a lot of crepes wrapped up like a burrito. The French bistro is also very approachable. Diners can relate to it a little easier than a fine-dining menu. Sit down in the bistro; take your time. The tasting menu is very chef-driven. These portions are very small, one or two bites. It's what we love to cook. It's beautiful plates. It's art that you can eat.

Are they still evolving?

The tasting menu is always going to change. We don't try to go too far one way or the other as far as the new trends go. We just try to do the type of food that remains closest to our hearts.