Khalid Elfoulki

General Manager

Originally from Casablanca, Khalid Elfoulki was raised in a home where hospitality was more than a gesture, it was second nature. Watching his mother welcome friends and strangers alike with warmth and generosity, he learned early on that every guest should feel like family — a lesson that continues to guide his work today.

Khalid began his hospitality career in 2012 as a barback at Donatella, then joined Ponte Bistro in Harlem, where he rose from bartender to bar manager. He later helped open Renaissance with that same team, building their bar program from scratch. At Le Monde, Khalid started as a floor manager in 2016. The following year, he was promoted to Assistant General Manager and in 2020, he led the restaurant’s reopening after the pandemic — this time as General Manager. 

Since then, Khalid has helped shape a culture of warmth and consistency at Le Monde, strengthening the restaurant’s roots in Morningside Heights and its relationship with the community. His belief is simple: “When people visit Le Monde, they should feel like they’re coming home.”

With an IT Degree in Computers and a Bachelor’s Degree in International Business, Khalid brings an operational mindset to his work. He also enjoys traveling and learning how other cultures approach food and service. At the heart of it all is his love for hospitality. To him, it’s not just as a profession but something embedded in his culture, his upbringing, and his identity.

Segundo Guaman

Executive Chef

Chef Segundo Guaman has been part of Le Monde since its very first service in 1999 — and at the helm as Executive Chef since 2016.

A native of Ecuador with nearly four decades of experience in New York City’s French dining scene, Chef Segundo discovered his passion for cooking as a teenager working alongside his uncle at a midtown pizzeria. That early spark led to a lifelong culinary journey, beginning under the mentorship of renowned chef Jean-Michel Diot. He trained in classical French techniques while helping to build iconic restaurants like Park Bistro and Brasserie Les Halles, and later studied in France under Daniel Boulud.

Over the years, he has honed his skills at beloved institutions including La Goulue, Pastis, and Balthazar, gaining a reputation for precision, consistency, and calm leadership. At Le Monde, Chef Segundo has helped shape the restaurant’s identity from day one — guiding the kitchen through its natural evolution, introducing new menus, mentoring staff, and building a strong foundation for continued excellence. Known for his steady presence and guest-first mindset, he always finds a way to say yes, no matter how busy the night.

Chef Segundo’s devotion to craft, discipline, and hospitality runs deep — and it’s the heart of what makes Le Monde feel like home to so many.

Aviram Turgeman

Beverage Director and Partner

Aviram Turgeman is the Beverage Director for Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and more.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.