Chef Dominique Payraudeau
Dominique grew up in Mers-sur-Indre
in the central region of Berry near Limoges , France. He was greatly influenced
by his grandmother, who cooked at several chateaux, as well as his mother
and father, who is a pastry chef. At the age of 16 Dominique went to apprentice
with his Mentor Michel Mennant of Maxim's. He also worked with Guy Legay
at Ledoyen. Mr. Legay is a Meilleur Ouvrier de France in Paris and the
chef executive at the Ritz famed L'Espadon.
Dominique then spent two years in London at le Coq D'Or restaurant before
heading to the United States.
He was sponsored by Roger Fessaguet of La Caravelle in New York. After
5 years at Le Chantilly as chef saucier and sous chef, Dominique became
sous chef at Quo Vadis which was short lived. After he went to The Terrace
as sous chef under the late chef Duscan Bernic, and eventually chef de
cuisine where he stayed for 5 years.
Exploring another interest, Dominique joined his brother at a gourmet
catering company in Bergen county where he currently lives with his wife
and four children.
Dominique was pursed by the owner of La Reserve restaurant in New York.
In January of 1990 Dominique became the executive chef of La Reserve New
York's three star restaurant, where he remained for the last ten years
enjoying his art of cooking. Sadly La Reserve closed very shortly after
He is a member in the Societe Culinaire Philanthropique, The Vatel Club,
The Cordon Blue and most recently became a member of L'Academie Culinaire
de France. Dominique has been selected a number of times by the James
Beard Foundation as Special Event Chef. Dominique has been cited several
times in numerous articles in Gourmet Magazine, Bon Appetite as well as