Gustard's Bistro

Nestled in downtown White Sulphur Springs, Gustard’s Bistro stands as a testament to Chef Stephen Gustard’s remarkable culinary odyssey. From his roots in Virginia Beach to his influential roles across West Virginia, Chef Gustard and his partner Delphine Houssin have crafted a bistro that combines their rich culinary experiences with a commitment to local, seasonal fare.

A leading light in the newest renaissance in downtown White Sulphur Springs, Gustard’s Bistro is more than just a dining establishment—it’s the culmination of Chef Stephen Gustard’s remarkable culinary journey throughout Greenbrier County and beyond.

Born and raised in Virginia Beach, Chef Gustard’s love for cooking was first kindled by the flavors of his childhood home. His mother’s resourcefulness in the kitchen instilled in him a deep appreciation for the culinary arts, setting the stage for an extraordinary career that started with deep ties to The Greenbrier resort and The Greenbrier Sporting Club.

In the 1990s, Chef Gustard attended Johnson & Wales University in Norfolk, Virginia, where he honed his skills and gained valuable experience working at various restaurants around the Virginia Beach area. It was here that he developed a profound love for seafood, a staple that continues to influence his culinary creations and finds its way to his menus. Upon earning his Associate’s Degree in Culinary Arts from Johnson & Wales, a respected chef suggested the acclaimed Greenbrier Apprenticeship Program for true mastery of cooking.

Packing his bags, Chef Gustard headed to the prestigious Greenbrier resort, where he trained under the tutelage of Chef Peter Timmins, CMC, the beloved late chef who mentored many people throughout his career. The Apprenticeship Program was a rigorous yet immensely rewarding experience that defined his career and was a formative experience that built the foundation of Gustard’s approach to food. The long hours of training across The Greenbrier’s culinary venues earned him the title of Graduated Apprentice in 2004 and the honor of being called “Chef.” His journey then took him to Gasparilla Island, Florida, where he served as a Sous Chef at The Boca Bay Pass Club.

However, the allure of the West Virginia hills soon brought Chef Gustard back, this time as a Rounds Chef at The Greenbrier Sporting Club. His dedication and expertise quickly propelled him to head The Summit, a popular Sporting Club venue known for its casual Appalachian cuisine and located atop Greenbrier Mountain. After three successful years at The Summit, he was appointed Executive Chef of The Greenbrier Sporting Club, where he spent a decade refining his craft.

Seeking new challenges, Chef Gustard took on the role of Executive Chef at The French Goat in Lewisburg. Here, he elevated the restaurant to new heights with his creativity and connections with local farmers. It was at The French Goat that he met Delphine Houssin, a Belgian chef with extensive knowledge of pastries and French cuisine. Together, they transformed the restaurant into a culinary destination, wining “Best of West Virginia” awards along the way.

“After moving to America,” explains Delphine, “I was fortunate to be hired at the French Goat. I loved the food, the co-workers…and Arthur and Debbie who allowed me to grow and experiment. This is where I met Stephen.”

After leaving The French Goat, Gustard spent a short stint in the south, but was soon brought back home to The Tamarack Marketplace in Beckley, WV, where he took charge of a vast operation catering to travelers and locals. He redesigned the operation, empowering his team to achieve high volume and revenue while fostering a unique culinary experience through a pipeline of local produce.

 In 2024, a pivotal phone call from Tom Crabtree brought Chef Gustard and Delphine back to White Sulphur Springs, where they embarked on a new chapter by purchasing 50 East Casual Dining & Spirits.

“The opportunity really arose when I received a phone call from Thomas Crabtree,” says Gustard. “I met him the next evening over dinner to discuss his vision. From that point, we had only a couple of months to accomplish our goals, so the timeline was tight. We faced a lot of  challenges, especially since both Delphine and I had never undertaken such a project before.”

Stephen and Delphine wanted to create something unpretentious that offered a wide variety of dishes appealing to a diverse clientele.

“Understanding the space we had to work with, we thought it would be perfect for a simple bistro,” says Gustard. “Both of us are trained in classical French cuisine, and with the incredible local farmers in the area, it’s a win-win. We aim to present our guests with thoughtfully and seasonally prepared foods.”

Indeed, the menu is full of choices that focus on quality without being overbearing or fanciful. That’s not to say that Gustard skimps on presentation. Most dishes are thoughtful plated, with even the french fries getting their own personal mini All Clad pot to be served in. While certain dishes like Fish and Chips, or anytime soft shell crab are on the menu, harken back to Gustard’s coastal upbringing, the chef says that the menu doesn’t necessarily follow any biographical slant.

“I can’t pinpoint any particular stories that inspired the menu, but I often thought of the tale of Goldilocks and the Three Bears, trying to create a menu that felt ‘just right.’ One dish that always evokes childhood memories for me is Mrs. Margolia’s crab dip. As a kid, I used to crab in the James River and always loved the art of crabbing.”

Stephen and Delphine look forward to welcoming diners to the bistro with favorites like the fish and chips, meatballs & house-made Fettuccini, chicken pot pie, and other comfort foods.

“Diners can expect excellent service and delicious food. Both Delphine and I understand what it takes to achieve this with our extensive culinary backgrounds. Our bistro offers an upbeat vibe with a casual touch that keeps guests coming back.”

“Opening Gustard’s Bistro is a dream I never thought was going to happen,” adds Delphine. “But I’m so excited that it did!”

Located at 759 E Main Street, White Sulphur Springs, WV, Gustard’s Bistro is open 11am - 9pm daily, except Tuesdays.. From innovative lunch and dinner menus to a delightful kids’ menu, each dish celebrates the finest local ingredients. More can be found at www.gustardsbistro.com

In the 1990s, Chef Gustard attended Johnson & Wales University in Norfolk, Virginia, where he honed his skills and gained valuable experience working at various restaurants around the Virginia Beach area. It was here that he developed a profound love for seafood, a staple that continues to influence his culinary creations and finds its way to his menus. Upon earning his Associate’s Degree in Culinary Arts from Johnson & Wales, a respected chef suggested the acclaimed Greenbrier Apprenticeship Program for true mastery of cooking.

Packing his bags, Chef Gustard headed to the prestigious Greenbrier resort, where he trained under the tutelage of Chef Peter Timmins, CMC, the beloved late chef who mentored many people throughout his career. The Apprenticeship Program was a rigorous yet immensely rewarding experience that defined his career and was a formative experience that built the foundation of Gustard’s approach to food. The long hours of training across The Greenbrier’s culinary venues earned him the title of Graduated Apprentice in 2004 and the honor of being called “Chef.” His journey then took him to Gasparilla Island, Florida, where he served as a Sous Chef at The Boca Bay Pass Club.

However, the allure of the West Virginia hills soon brought Chef Gustard back, this time as a Rounds Chef at The Greenbrier Sporting Club. His dedication and expertise quickly propelled him to head The Summit, a popular Sporting Club venue known for its casual Appalachian cuisine and located atop Greenbrier Mountain. After three successful years at The Summit, he was appointed Executive Chef of The Greenbrier Sporting Club, where he spent a decade refining his craft.

Seeking new challenges, Chef Gustard took on the role of Executive Chef at The French Goat in Lewisburg. Here, he elevated the restaurant to new heights with his creativity and connections with local farmers. It was at The French Goat that he met Delphine Houssin, a Belgian chef with extensive knowledge of pastries and French cuisine. Together, they transformed the restaurant into a culinary destination, wining “Best of West Virginia” awards along the way.

“After moving to America,” explains Delphine, “I was fortunate to be hired at the French Goat. I loved the food, the co-workers…and Arthur and Debbie who allowed me to grow and experiment. This is where I met Stephen.”

After leaving The French Goat, Gustard spent a short stint in the south, but was soon brought back home to The Tamarack Marketplace in Beckley, WV, where he took charge of a vast operation catering to travelers and locals. He redesigned the operation, empowering his team to achieve high volume and revenue while fostering a unique culinary experience through a pipeline of local produce.

 In 2024, a pivotal phone call from Tom Crabtree brought Chef Gustard and Delphine back to White Sulphur Springs, where they embarked on a new chapter by purchasing 50 East Casual Dining & Spirits.

“The opportunity really arose when I received a phone call from Thomas Crabtree,” says Gustard. “I met him the next evening over dinner to discuss his vision. From that point, we had only a couple of months to accomplish our goals, so the timeline was tight. We faced a lot of  challenges, especially since both Delphine and I had never undertaken such a project before.”

Stephen and Delphine wanted to create something unpretentious that offered a wide variety of dishes appealing to a diverse clientele.

“Understanding the space we had to work with, we thought it would be perfect for a simple bistro,” says Gustard. “Both of us are trained in classical French cuisine, and with the incredible local farmers in the area, it’s a win-win. We aim to present our guests with thoughtfully and seasonally prepared foods.”

Indeed, the menu is full of choices that focus on quality without being overbearing or fanciful. That’s not to say that Gustard skimps on presentation. Most dishes are thoughtful plated, with even the french fries getting their own personal mini All Clad pot to be served in. While certain dishes like Fish and Chips, or anytime soft shell crab are on the menu, harken back to Gustard’s coastal upbringing, the chef says that the menu doesn’t necessarily follow any biographical slant.

“I can’t pinpoint any particular stories that inspired the menu, but I often thought of the tale of Goldilocks and the Three Bears, trying to create a menu that felt ‘just right.’ One dish that always evokes childhood memories for me is Mrs. Margolia’s crab dip. As a kid, I used to crab in the James River and always loved the art of crabbing.”

Stephen and Delphine look forward to welcoming diners to the bistro with favorites like the fish and chips, meatballs & house-made Fettuccini, chicken pot pie, and other comfort foods.

“Diners can expect excellent service and delicious food. Both Delphine and I understand what it takes to achieve this with our extensive culinary backgrounds. Our bistro offers an upbeat vibe with a casual touch that keeps guests coming back.”

“Opening Gustard’s Bistro is a dream I never thought was going to happen,” adds Delphine. “But I’m so excited that it did!”

Located at 759 E Main Street, White Sulphur Springs, WV, Gustard’s Bistro is open 11am - 9pm daily, except Tuesdays.. From innovative lunch and dinner menus to a delightful kids’ menu, each dish celebrates the finest local ingredients. More can be found at www.gustardsbistro.com