Daniel rouvrais

Sous Chef

Location 15h@2xYoungstown, OH

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Summary

To secure a position where I can share my knowledge and passion of fine foods.

PUBLICATIONS AND AWARDS
Featured in Seattle Weekly and Journal American for performance at Bandoleone.
Recipes selected in “Clearcut Boneless Idaho trout”
Recipe featured in “Divine Providence” cookbook, Sept 2000

To secure a position where I can share my knowledge and passion of fine foods.

PUBLICATIONS AND AWARDS
Featured in Seattle Weekly and Journal American for performance at Bandoleone.
Recipes selected in “Clearcut Boneless Idaho trout”
Recipe featured in “Divine Providence” cookbook, Sept 2000

Work Experience
  • Sous Chef

    Louie Fullers ,Providence , RI
    Jan. 2012 to Present (4 years and 11 months)
  • Private Chef

    PRIVATE CHEF
    Jan. 2010 to Jan. 2012 (1 year and 12 months)
  • Cheese Buyer

    Sid Wainer & son, New Bedford , MA
    Jan. 2007 to Jan. 2010 (3 years)

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    Role & Tasks:

    Maintain and developed all aspects of the 150 + private label cheese program

  • Sous Chef

    Nick’s on Broadway, Providence RI, USA
    Jan. 2002 to Jan. 2004 (1 year and 12 months)
  • Production and Catering Chef

    Eastside Market Providence, RI
    Jan. 2000 to Jan. 2002 (2 years)
  • Chef

    Bar & Grill Providence, RI, USA
    Jan. 1999 to Jan. 2000 (12 months)

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    Role & Tasks:

    Featured chef in LINDA BEAULIEU’s Divine Providence.

  • Chef/Consultant

    Seattle, WA, USA
    Jan. 1998 to Jan. 1999 (12 months)

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    Role & Tasks:

    Concept & menu creation.

  • Chef

    Serafina, Seattle, WA, USA
    Jan. 1992 to Jan. 1995 (3 years)

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    Role & Tasks:

    Developed Italian seasonal menu in coordination with three assistants chefs

  • Line Cook

    Café Sport, Seattle, WA, USA
    Jan. 1988 to Jan. 1991 (3 years)

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    Role & Tasks:

    Apprenticed & cooked under nationally acclaimed Chef Tom Douglas.
    Developing expertise in American & Pacific Rim cuisine.

  • Chef's Assistant

    Chateau des Bordes Les Bordes, France
    Jan. 1986 to Jan. 1988 (1 year and 12 months)

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    Role & Tasks:

    Apprenticed with Chef Andree Rouvrais, cooking traditional French Cuisine with locally grown ingredients and a wide range of wild game.

Education
  • Mechanics
    Lycée Jules Ferry
    Jan. 1983 to Jan. 1987
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