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This profile was last updated on 1/1/14  and contains information from public web pages.

Executive Chef

Cercle Rouge
 
Background

Employment History

  • Executive Chef Position
    Hotel Thalazur
  • Executive Chef
    Bistro Cassis
  • Executive Chef
    Bistro Citron
  • Sous Chef
    Michelin-star Les Muscadins
  • Chef
39 Total References
Web References
Pierre Landet
nicolepeyrafitte.com, 1 Jan 2014 [cached]
The event took place at Bryant Park in NYC & one of my favorite moment was to be on stage with my occitan acolytes: Ariane Daguin (d'Artagnan) & Pierre Landet (Executive chef at [...]
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Pierre Landet, Executive Chef at Cercle Rouge, featured at The James Beard Foundation On December 15th 2008, I was very honored to be one of the assistant cooks at The James Beard Foundation Cercle Rouge in NYC for a dinner featuring my friend and Gascon mate: Executive Chef Pierre Landet accompanied by Wine Director Dominique [...]
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And I got an acute case of breakfast obsession since my good friend Chef Pierre Landet gave me a jar of his homemade divine plum jam. Pierre is executive chef at [...]
It is also delicious, with an ...
www.lamarinanyc.com, 19 Oct 2012 [cached]
It is also delicious, with an imaginative menu prepared by certified 'Master Chef' Pierre Landet. photos>The BarsFrozen margaritas? Bucket of beers? Specialty cocktails?
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Taste fresh-shucked oysters from 'Geppetto', the classic raw-bar boat, sample Chef Pierre Landet's famous Chicken Lollipops, crack open a fresh grilled lobster, or dig into a steak with a side of shisito peppers, both charred to perfection.
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Master Chef Pierre presents "Famous Classics": Spanish Paella or French Bouillabaisse & bottle of Chardonnay. $59 for two.
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Our certified 'Master Chef' Pierre Landet can create a custom menu to meet your particular vision and budget; or we can work with the caterer of your choice.
La Marina can host your private birthday party, your large wedding, or your corporate event/gala any time of year.
Please contact us at: events@lamarinaNYC.com or by phone at 212 567 6300 to arrange for a tour.
Pierre Landet
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'Master Chef' Pierre Landet
A native of Toulouse, France, Pierre began cooking at the early age of 6 and decided to become a chef in his teens. In time-honored tradition, he began an apprenticeship at a local restaurant at only 14, where despite tasks such as cleaning sheep testicles, he persevered, even winning first place in the regional meilleur apprenti de France.
Having served in the army and as a chef to a general, Pierre worked his way up the line, starting as a cook at the one-Michelin star Restaurant Pujol in Blagnac, southwestern France, under Chef Marcelin Pujol, where he learned to master sauces. He then moved to Paris to work at the venerable Taillevent, a three-Michelin star restaurant, under Claude Deligne. He subsequently went to Cannes to work with esteemed chef Jacques Chibois at the two-Michelin star Hotel Gray D'Albion. During the four years Pierre worked in his kitchen, Chibois became his mentor.
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Pierre immersed himself in the Mediterranean-style cuisine of the South of France, learning to cook with vegetables and olive oil instead of the duck fat common in the cooking of Toulouse.
After working as sous chef at the Michelin-star Les Muscadins in Mougins in Provence, Pierre took his first executive chef position at the Hotel Thalazur, a three-star hotel and spa in the South of France. When the opportunity to work in New York arose in 1993, he jumped at the chance, reuniting with Jean-Michel Diot at the Brasserie Des Theatres before becoming executive chef at the Barbizon Hotel. Pierre spent the next six years preparing family meals and lavish parties as the private chef for the Wildenstein family of international art dealers. Missing the excitement of restaurant life, he began consulting with the Dorino Restaurant Group, which owns multiple restaurants Manhattan and Long Island, including Bistro Cassis and Bistro Citron, where he served as Executive Chef.
Pierre took over the kitchen at Cercle Rouge in the fall of 2006, working with owner Georges Forgeois to transform the restaurant's menu from its original concept into a classic French brasserie showcasing his talent and knowledge of traditional and modern French cooking.
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Pierre was awarded with the distinction of Master Chef of France 'Maîtres Cuisiniers de France', one of the greatest honor's a French chef can achieve.
Pierre Landet, La Marina - ...
letasteoffrance.com, 18 Mar 2013 [cached]
Pierre Landet, La Marina - New York
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Pierre Landet is the Executive Chef of La Marina.
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During his mandatory stint in the army, Pierre served as chef to a French General. Chef Landet worked his way up the line at several Michelin starred restaurants in France, including Taillevent in Paris, Hotel Gray D'Albion in Cannes and Hotel Thalazur in the South of France where he held his first Executive Chef position. Pierre Landet took over the kitchen at Cercle Rouge in the fall of 2006, transforming the restaurant into a classic French brasserie -showcasing his talent and knowledge of traditional and modern French cooking. In 2010, Chef Landet earned the distinction Maître Cuisinier de France.
ChefsFoodNew YorkRestaurantsCercle Rouge, La Marina, Maîtres Cuisiniers de France, New York, Pierre Landet
News
nicolepeyrafitte.com [cached]
Pierre Landet, Executive Chef at Cercle Rouge, featured at The James Beard Foundation On December 15th 2008, I was very honored to be one of the assistant cooks at The James Beard Foundation Cercle Rouge in NYC for a dinner featuring my friend and Gascon mate: Executive Chef Pierre Landet accompanied by Wine Director Dominique [...]
James Beard Foundation
nicolepeyrafitte.com, 1 Dec 2008 [cached]
Pierre Landet, Executive Chef at Cercle Rouge,
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Pierre Landet @ James Beard Foundation
Pierre's crew for the occasion. From left to right: Fernando Merino (sous chef at Cercle Rouge), Nicole Peyrafitte (Voilà Nicole), Pierre Landet, Pascal Pettiteau (Chef at Jubilee), Martial Gaspar(Private Chef), Régis Courivaud (Chef at Le Monde)
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On December 15th 2008, I was very honored to be one of the assistant cooks at The James Beard Foundation Cercle Rouge in NYC for a dinner featuring my friend and Gascon mate: Executive Chef Pierre Landet accompanied by Wine Director Dominique Drevet both from Restaurant Cercle Rouge.
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The crew was impressively efficient and Pierre's "mise en place" impeccable. The full time staff was impressed.
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