Share This Profile
Share this profile on Facebook.
Link to this profile on LinkedIn.
Tweet this profile on Twitter.
Email a link to this profile.
See other services through which you can share this profile.
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
41 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 [...]
...
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 [...]
...
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 [...]
La Marina NYC | Restaurant Bar Beach Lounge in Manhattan New York
lamarinanyc.com, 14 June 2013 [cached]
'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.
...
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.
...
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.
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,
...
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)
...
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.
...
The crew was impressively efficient and Pierre's "mise en place" impeccable. The full time staff was impressed.
Collectages — Recordings of Foods & A®titudes
nicolepeyrafitte.com [cached]
I had never made Foie au torchon before but my friend, chef Pierre Landet, the executive chef at Cercle Rouge, suggested this excellent idea -by the way, Congrats to Pierre soon to be made Maître Cuisinier or Master Chef!
...
Our favorite way to eat oysters is to add a few sprinkles of lemon, Pierre (Joris) likes to add some fresh ground pepper on his.
Other People with the name "Landet":
Other ZoomInfo Searches
Accelerate your business with the industry's most comprehensive profiles on business people and companies.
Find business contacts by city, industry and title. Our B2B directory has just-verified and in-depth profiles, plus the market's top tools for searching, targeting and tracking.
Atlanta | Boston | Chicago | Houston | Los Angeles | New York
Browse ZoomInfo's business people directory. Our professional profiles include verified contact information, biography, work history, affiliations and more.
Browse ZoomInfo's company directory. Our company profiles include corporate background information, detailed descriptions, and links to comprehensive employee profiles with verified contact information.
zirhbt201304