Creatively crafted french cuisine

Located in Roswell, Bistro VG is a contemporary, fresh take on French cuisine.

Bistro VG has taken over where Van Gogh’s left off – and guests love Bistro’s progressive, contemporary, uniquely French cuisine with hard to find favorites including octopus, pate’ and the freshest meat, cheese and fish.

Join us at the community table in the bar and feast on small plates and creative cocktails tonight! Want to get really cozy? Bring some friends and snuggle up inside the white patent leather walls of the Lotus Room. No matter where you land at Bistro – you’ll love the ride! Proudly serving Roswell for over 27 years!

Phone Location Hours

(770) 993.1156 70 West Crossville Road Mon-Thu 11:30pm–10pm

Roswell, GA 30075 Fri 11:30am-11pm

Sat 5pm–11pm

Sun 5pm–9pm

Executive Chef

10+ years culinary experience

Jordan Chen

One of Executive Chef Jordan Chen’s earliest childhood memories involves watching his grandmother magically create delicious family-farm sourced dinners out of what appeared to be just love. Born in Jamaica and state side at the age of 4, it was important for him to maintain his Jamaican and Chinese culture. “Food keeps that connection alive”

Jordan found his calling to cuisine while in college at KSU for information systems. He quickly adjusted course and began working his way up through the restaurant industry. From bakeries to fine dining, his grandmother would continue to influence his cooking. He would be molded by great chefs as his creativity, knowledge and desire grew. Embracing his new career with a passion.

He secured a position as Sous Chef at bistro VG in 2016. Working and studying the nuances of French cuisine. His training ranges from traditionally French trained to focusing purely on the simplest of ingredients.

In May 2018, he was named Executive Chef, and continues to remain an indispensable asset to bistro VG. He brings with him a new and audacious culinary experience to everything he touches.

“Cooking reminds me of family and keeps them with me every day. My father, a farmer dedicated to serving people with the highest quality ingredients hugely influences my food choices. So, our new approach to locally sourcing ingredients, or within the country, is my way of preserving that ‘true to home’ feel I grew up with.” –Chef Jordan

Partner

25+ years hospitality experience

Nicholas Sousounis

Nicholas Sousounis has had a passion for food and service as far back as childhood. From growing up in Greece and watching his mother cook for their large family, to working as a young cook for his father’s casual restaurant in New Jersey. While attending the Smeal College of Business at the Pennsylvania State University, Nicholas worked through the ranks and began restaurant management at the age of 20. His first full time after school position lead him to a casual fine dining steak house, Down Under. He began managing a team responsible for opening and operating more than six locations. Determined to grow, Nicholas then moved to NYC where he worked with Shelly Fireman of the Fireman Hospitality Group. He managed locations such as Café Fiorello’s and Red Eye Grill in Manhattan NY, ranked in the top thirty highest grossing independent restaurants in the country. In 2001, Nicholas was recruited by Pano I. Karatassos of the nationally acclaimed Buckhead Life Restaurant Group, whom he considers his “Restaurant Father.” At the age of 26 he became one of the youngest General Managers in the company. For nearly 16 years since then, Nicholas served as General Manager of Kyma Restaurant. He is recognized most for the development of a 5-star service team, food menu, and award winning wine list. Kyma has been voted and is still considered one of, if not the best, Greek seafood restaurants in the country. His tenure with Buckhead Life is where Nicholas draws his inspiration, expectations and passion for the hospitality industry.

Nicholas and his wife of 10 years Christina reside in Dunwoody, with their 5-year old daughter Zoe, and 2-year old son Christos.

“The service is something to be admired and copied. The front of the house is run by Nicholas Sousounis, He has the Greek flair, style and confidence that a true conductor needs while running a restaurant that is constantly filled with clients ranging from local repeat clients to celebrities passing through town.”

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.
-Henry James”

The elegant dining room at bistro VG sets the perfect backdrop for the

Ceremony of Afternoon "High" Tea.

If you are looking for a unique way to gather with friends or a special way to celebrate birthdays, baby and bridal showers,

bistro VG has you covered with our perfectly curated tea parties. Afternoon tea is complete with a combination of sweet and savory treats, and lets not forget the bubbles.

40 per person, 50 with glass of bubbles, tax and gratuity not included.