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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
  • Dorino Restaurant Group
  • Chef
42 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 [...]
Chef Pierre Landet from United States, View all of 0 Video Recipes
www.idealchef.com, 17 April 2012 [cached]
Chef Pierre Landet Work History
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A native of Toulouse, France, Pierre cooked from an 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 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 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 lighter, more 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 a 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. Offered a job as a private chef with the Wildenstein family of international art dealers he spent six years preparing family meals and lavish parties. Missing the environment of restaurant life, he began consulting with the Dorino Restaurant Group, which owns multiple restaurant where he did the opening on Long Island and Manhattan, including Bistro Cassis and Bistro Citron served as executive chef. Pierre Landet took over the kitchen at Cercle Rouge in the fall of 2006, working with owners Georges Forgeois to transform the restaurant menu from its original concept into a classic French brasserie showcasing his talent and knowledge of tradition and modern French cooking.
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CHEF PIERRE LANDET
Cassoulet with Pierre ...
www.dartagnan.com, 11 June 2014 [cached]
Cassoulet with Pierre Landet
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atch Ariane and fellow Gascon, Chef Pierre Landet, make the consummate comfort food of Southwest France - Cassoulet.
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 [...]
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!
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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.
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