Si Bon Honored as Medium Business of the Year for Culinary Excellence and Community Impact
Rancho Mirage, CA — Si Bon Restaurant & Catering, led by Belgian-born chef Philippe Caupain and his wife, Edith, has been named Medium Business of the Year, celebrating their dedication to culinary artistry, community engagement, and resilience in the Coachella Valley.
Chef Philippe discovered his passion for the kitchen at just 15 years old, beginning his professional journey with an apprenticeship at the renowned Le Caprice Hotel in France. Over the years, he refined his craft under esteemed chefs across Europe and the United States, developing a mastery of French cuisine that now defines the Si Bon experience.
Since opening its doors in March 2013, Si Bon has grown from a quaint European bistro into a beloved local dining destination. The restaurant brings a touch of Europe to the desert, with its butter-yellow walls, stunning décor, and an ever-changing menu that delights both locals and visitors.
Even in the face of challenges—including missing the busy tourist season during its first year and navigating the obstacles of the pandemic—Si Bon thrived by expanding catering services and evolving its offerings. This adaptability reflects the restaurant’s commitment to excellence, innovation, and community.
Chef Philippe’s lifelong passion for chocolate and artisanal baking recently culminated in the acquisition of Pastry Swan Bakery, now Si Bon Bakery & Kitchen. This new venture combines his love for artisan breads and 100% homemade chocolates with the legacy of a beloved local bakery, further expanding the culinary footprint of Si Bon in the Coachella Valley.
Through his dedication to quality, creativity, and handcrafted excellence, Chef Philippe and Si Bon have created not only exceptional cuisine but also a vibrant gathering place for the community. The Medium Business of the Year Award recognizes their lasting impact, entrepreneurial vision, and commitment to enriching the Coachella Valley through outstanding food, service, and innovation.
