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News for the Hospitality Executive |
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Didier Pouzier Appointed Executive Chef at Mandarin Oriental, Miami
 Miami,
May 24, 2010 – Chef Didier Pouzier has been selected to become the head
of the
culinary operations as Executive Chef at Mandarin Oriental,
Miami. With
nearly 25 years in his multi-faceted career, Chef Pouzier joined the
Mandarin
Oriental, Miami team in its opening year of 2000 as Executive Sous
Chef.
During his decade of service at Mandarin Oriental, Chef Pouzier has
demonstrated the culinary flair needed to take on the hotel’s three
food and beverage
outlets, as well as its catering and banquet functions. Chef
Pouzier
brings international expertise to Mandarin Oriental, Miami, having
learned a
variety of cuisines and methodologies while working for fine
restaurants in
France, Italy, Greece and the Bahamas. Since arriving in Florida, Chef Pouzier has worked at the Miami landmark, Grand Bay Hotel, along with other top-rated restaurants in Coral Gables and Port Charlotte. Chef Pouzier has also participated in several charities and community foundations, donating his skills to organizations such as Share Our Strength and Fertile Earth Foundation. Originally from France, Chef Pouzier learned to appreciate exceptional cuisine at a young age. In his hometown of Lyon, Chef Pouzier attended the Lycee Rabelais a Dardilly where he received Professional Certification for Classical Cuisine (C.A.P.) in 1985. Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels, resorts and residences. Mandarin Oriental now operates, or has under development, 41 hotels representing over 10,000 rooms in 25 countries, with 17 hotels in Asia, 14 in The Americas and 10 in Europe and North Africa. In addition, the Group operates, or has under development, 13 Residences at Mandarin Oriental, connected to the Group’s properties. |
| Contact:
Allie Spang |