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 Chouinard’s Cuisine Catering | Professional Catering Tampa Bay