|
 |
 |
 |
 |
 |
 |
Grégory Pugin - Executive Chef, Veritas, NYC
The Southwest of France is world-renowned for its black truffles, foie gras, confits, turnips, porcini mushrooms, walnuts, chestnuts, Noir de Bigorre ham, lamb from the Pyrénées, Tarbais beans, and other such delicacies.
Born on October 14, 1980, Chef Grégory Pugin was brought up around the tastes and fragrances of the rich earth, plentiful local produce, wine, wild game and the classic dishes prepared by his father, also a chef, in his hometown of Tarbes.
Following in the tradition of his father, Grégory Pugin began his culinary apprenticeship at age 16 in Biarritz on the Atlantic coast in the Basque region of France. There he studied under the tutelage of Chef Jean-Marie Gautier, M.O.F. and Compagnon du Tour de France, one of France's most respected masters at the Hôtel du Palais.
At the age of 19, he won first place in the Plat Froid Artistique moins de 23 ans Journées Gastronomiques de Sologne national level competition for cooks under 23 years of age held in Romorantin-Lanthenay, France. At the age of 20, he won first place in the Cuisine et Pâtisserie moins de 23 ans Trophée Roger Goutallier national level competition for cooks under 23 years of age held in Saint-Amand Montrond, France. Also at 20, he became an apprentice in the Compagnons du Tour de France, a centuries-old and venerated guild of artisans who specialize in various disciplines, including the French culinary arts. At age 24, Pugin was one of the youngest chefs in the group to be awarded the title of Compagnon du Tour de France. It is from within this fraternal organization that he began his association with "Chef of the Century," the legendary Joël Robuchon.
Originally, Chef Pugin worked alongside Chef Robuchon in his laboratory and also on his French TV program. Starting in 2002, Chef Pugin assisted Chef Joël Robuchon in opening 8 restaurants around the world at locations in Macau, Monaco, Paris, Tokyo and Las Vegas. In 2006, he assisted in opening L'Atelier de Joël Robuchon at the Four Seasons Hotel in New York City, where he worked for 2 years as Executive Sous-Chef.
Most recently, Chef Pugin brings his culinary talents, his commitment to his craft, his passion for the finest ingredients and his refined creativity to Veritas in New York City. His rigorous dedication to perfection is apparent in every dish. The rhythm of the seasons is reflected in his menu throughout the year enabling diners to experience the culinary treasures indigenous to each individual season and micro-season.
Chef Pugin's culinary creations have recently garnered him recognition from The Michelin Guide, earning his first Michelin Star in 2009, as well as the James Beard Foundation, which has honored him with a "Rising Star Chef of the Year" nomination.
The Southwest of France is world-renowned for its black truffles, foie gras, confits, turnips, porcini mushrooms, walnuts, chestnuts, Noir de Bigorre ham, lamb from the Pyrénées, Tarbais beans, and other such delicacies.
Born on October 14, 1980, Chef Grégory Pugin was brought up around the tastes and fragrances of the rich earth, plentiful local produce, wine, wild game and the classic dishes prepared by his father, also a chef, in his hometown of Tarbes.
Following in the tradition of his father, Grégory Pugin began his culinary apprenticeship at age 16 in Biarritz on the Atlantic coast in the Basque region of France. There he studied under the tutelage of Chef Jean-Marie Gautier, M.O.F. and Compagnon du Tour de France, one of France's most respected masters at the Hôtel du Palais.
At the age of 19, he won first place in the Plat Froid Artistique moins de 23 ans Journées Gastronomiques de Sologne national level competition for cooks under 23 years of age held in Romorantin-Lanthenay, France. At the age of 20, he won first place in the Cuisine et Pâtisserie moins de 23 ans Trophée Roger Goutallier national level competition for cooks under 23 years of age held in Saint-Amand Montrond, France. Also at 20, he became an apprentice in the Compagnons du Tour de France, a centuries-old and venerated guild of artisans who specialize in various disciplines, including the French culinary arts. At age 24, Pugin was one of the youngest chefs in the group to be awarded the title of Compagnon du Tour de France. It is from within this fraternal organization that he began his association with "Chef of the Century," the legendary Joël Robuchon.
Originally, Chef Pugin worked alongside Chef Robuchon in his laboratory and also on his French TV program. Starting in 2002, Chef Pugin assisted Chef Joël Robuchon in opening 8 restaurants around the world at locations in Macau, Monaco, Paris, Tokyo and Las Vegas. In 2006, he assisted in opening L'Atelier de Joël Robuchon at the Four Seasons Hotel in New York City, where he worked for 2 years as Executive Sous-Chef.
Most recently, Chef Pugin brings his culinary talents, his commitment to his craft, his passion for the finest ingredients and his refined creativity to Veritas in New York City. His rigorous dedication to perfection is apparent in every dish. The rhythm of the seasons is reflected in his menu throughout the year enabling diners to experience the culinary treasures indigenous to each individual season and micro-season.
Chef Pugin's culinary creations have recently garnered him recognition from The Michelin Guide, earning his first Michelin Star in 2009, as well as the James Beard Foundation, which has honored him with a "Rising Star Chef of the Year" nomination.
 |
