About Chouinard’s Cuisine Catering
Extraordinarily accomplished in the Culinary Arts, Chef Chouinard, a Culinary Institute of America graduate, also attended Florida International University School of Hospitality and Business. He first gained his experience as a saucier with Chef Alain Petitbon formerly of La Tour D Argent in his South Florida Restaurant.
While with Chef Alain, Chef Chouinard gained the knowledge and experience for his now acclaimed sauces from culinary masters of Novelle cuisine such as Jean Troisgros and Roger Verge. Chef Chouinard produced the sauces for the Master Chefs at a Chaine des Rotisseurs dinner in which at the end the dinner, Chef Alain exclaimed, “all of your sauces were prepared by my 21 year old protégé Joseph Chouinard” to the gasps and applause of all attending.
Chef Chouinard would later hone his sauce making skills as the Chef saucier at the original Le Cirque, as well as Windows on the World in New York. His first Executive Chef position came at the acclaimed Nikolai Roof in Atlanta, Georgia. At 26, he was awarded the Four-Star Mobile Travel Guide Award for Excellence. He traveled abroad to France, Italy and Spain where he worked and trained in regional restaurants. Chef Chouinard also spent time working in Hawaii honing his Pacific Rim / Polynesian style cuisine.
A contributor to Bon Appétit magazine Chef Chouinard also earned several awards in the culinary world, among them; 5 Diamond AAA, Golden Spoon Award, Winner of Iron Chef Tampa and Best Restaurant Award, five years in a row for Chouinard’s at Charleston, South Carolina, his first of many successful restaurants. Chef Chouinard has also been a culinary instructor at the Art Institutes, a consultant caterer and now the procurement of his own soups sauces and appetizers.
About Raymond Chouinard
Raymond Chouinard has been a consultant and investor to Chouinard’s Cuisine since the inception in early 2009. Recently Raymond has come on board full-time to help grow Chouinard’s Cuisine into a multi-regional and national brand. Ray’s roll primarily will be in marketing, operations and is heading the company’s procurement program to make sure the Chouinard’s Brand is nationally known and sought after!
Raymond started his career in the social services industry where he learned about people and human behavior, spending five years working with people from all walks of life .He has an innate ability to work with their strengths and weaknesses, helping them to excel at every level.
Raymond started in the service industry with his brother 25 years ago and eventually found his way to night clubs and learned the hospitality industry in his early twenties. He realized early on that he loved the fast pace and the human interaction in the hospitality industry.
He joined California Pizza Kitchen over 19 years ago and quickly moved his way up the ranks to become a Senior General Manager. When he left, he had become the Senior Director of Quality Assurance for over 260 units. He was also involved directly with all the recipe development for all menu changes. Ray was involved in over 70 restaurant openings and 50 or more new menu rollouts in his tenor. His involvement in these openings was to provide efficiencies in training, education and associate development with the regional directors. Raymond was also involved in testing and tasting of new menu items, working directly with the culinary and procurement departments to set consistency and quality control from the ground floor of all new menu items. Raymond’s experience as a major player in procurement and ideation for top NASDAQ companies makes him a perfect addition to our team!
We here at Chouinard’s are thrilled that Raymond has decided to join us in our growth and branding stage with his outside-the-box thinking and attention to detail which will help assure our place in the regional market.
About Chouinard’s Cuisine Catering | Professional Catering Tampa Bay