Mandarin Appoints Didier Pouzier as Executive Chef

Chef Didier Mandarin attended Lycee Rabelais a Dardilly.

Washington, DC (January 24, 2013) – Mandarin Oriental, Washington D.C. is pleased to announce the appointment of Didier Pouzier as Executive Chef.

In his new role, Chef Pouzier will be responsible for the culinary direction and leadership of Sou’Wester Restaurant, Empress Lounge, In-room dining, and catering and banquet functions.  Chef Pouzier recently held the same position at Mandarin Oriental, Miami where he oversaw the hotel’s four dining outlets, as well as all catering and banquet functions.

Chef Pouzier’s career in the restaurant industry spans more than two decades and includes experience at several European restaurants in France, Italy and Greece, where he worked alongside top chefs including celebrity French Chef Paul Bocuse. Chef Pouzier got his start in South Florida at the Grand Bay Hotel in 1995 as banquet chef. He joined Mandarin Oriental, Miami as banquet chef in September 2000 as part of the pre-opening culinary team, and was promoted to executive sous chef in 2001, before assuming the role as executive chef in 2010.

Born in the city of Lyon, France, Chef Pouzier developed a passion for cooking at the early age of eight years old when he volunteered at a French patisserie making croissants. His love for pastry making and cooking continued, and in 1983, he attended Lycee Rabelais a Dardilly, ranked among the top culinary schools in France.

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