the French news magazine Paris Match featured Gilles and his wife in a spread having a black-tie picnic on the wing of an American Airlines Boeing jet. Citrus Etoile was selected as a member of the Châteaux & Hotels Collection - Tables remarquables. Citrus Etoile was included in Alain Ducasse's book, J’Aime Paris. After 13 years, Epié sold Citrus Etoile and returned to America. Epié was the French food correspondent for the BBC from 2010 to 2016. In February 2012, he traveled with 4 other Michelin star chefs on the MSC Splendida's Celebrity Chef cruises. In 2012, he was invited to participate in the 25th anniversary celebration of Alain Ducasse's Louis XV restaurant held in Monte Carlo. In April 2013, Epié opened Frenchy's, a Parisian style brasserie in the Charles de Gaulle Airport's International Terminal 2. In 2015, he was the Guest Chef at La Clef des Champs restaurant in Mauritius for a French Gastronomic Week event. In November 2016, Epié teamed up with Chef Juan Jose Cuevas for the Guest Chef Dinner Series at the Vanderbilt Hotel, a culinary event that took place in Puerto Rico. They presented a collaborative seven-course gastronomic menu. In 2016, Chef Epié was featured at the James Beard Celebrity Chef Tour Dinner in Santa Barbara and also received FestForum's Lifetime Achievement award. In 2017, along with other chefs, Epié cooked at the second edition of the Cuisine of the Sun culinary festival, at Villa La Estancia Beach Resort & Spa in Mexico. He also prepared a gastronomic dinner at the IBEROSTAR Grand Paraíso Hotel in Cancun. After deciding to return to the U.S., he sold Citrus Etoile in 2017. He became the Corporate Executive Chef at Juvia, Miami Beach in 2018. He participated in the James Beard Foundation's "Beach Chic" charity event in New York City in 2018. In February 2019, Epié was invited as a Guest Chef at The Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®). In 2019, he became the Culinary Director/Executive Chef of the Montage Beverly Hills Hotel. The restaurant was renamed Gilles@Montage Hotel and featured French-Californian cuisine. Style of cooking Epié creates modern French dishes with American and international influences. California has influenced Epié's cooking style and he is praised by weight-conscious food enthusiasts. He has also added Asian and Peruvian dishes to his culinary repertoire. He is known for creating dishes with rich, bold