Bernard Bouïssou was raised in St Etienne de Tulmont, France where his culinary apprenticeship began at the age of 13.  In 1984, he moved to the US, where his remarkable career began in New York City, working under Chef Daniel Boulud at Le Plaza Athenee and Le Cirque Restaurants. Bernard went on to become Sous Chef at Le Cygne and then Banquet Chef at Tavern on the Green, after which he worked as Executive Chef at La Panetiere in Rye, New York. 

Sarah’s cooking career began at Claude's Hohokus Inn in New Jersey. In 1985, she completed a three month stage in Vichy, France at the two-star Michelin rated restaurant, Le Violon d’Ingres.  After returning to the US, she worked at Le Cirque Restaurant. Sarah was the first female chef ever hired there to work on the line where she, as the entre métier, met Bernard, the poissonier.  They fell in love on the line and have been cooking together ever since.  They were married in France on Bastille Day, 1990.  Sarah has also worked at Rakel’s, under Chef Thomas Keller in New York.  In 1991, she opened a high-end catering business in New York City, Sarah Bouissou Catering, which is still flourishing in the metropolitan tri-state area. 

In 2000, Sarah and Bernard opened Bernard's in Ridgefield, Connecticut. Over the years, Bernard's became a beloved fixture in the Ridgefield community. The restaurant was known for its impeccable service, exceptional wine list, and, of course, the extraordinary food. The menu was a reflection of Sarah and Bernard's love of classic French cuisine with a modern twist.

Throughout their 23 years of operation, Bernard's received numerous accolades and awards, including the prestigious AAA Four Diamond Award.

In June 2023, Sarah and Bernard began their next culinary adventure with À Table.