Meet the talented innovators behind our exquisite sous vide cuisine. With endless creativity and a passionate commitment to the culinary arts, our chefs are at the forefront of the sous vide movement. They’ve managed Michelin 3-star restaurants, airline catering, hotel and convention center operations and embassy kitchens, and they share a vast culinary knowledge from all over the world.
Bruno Bertin
Title: Executive Chef
Education: World champion commis rotisseur Apprentice under pateick Henriroux, 3 michelin star
Past Experience: 5 years classical french cuisine instructor at le cordon bleu japan, Sous chef Daniel boulud at Daniel, Excecutif chef Daniel’s feast and fete
Home Country: France
“Quite honestly, I think Cuisine Solutions is the best of the best.”
WHAT’S YOUR FAVORITE CITY FOR EATING?
New York City, NY
WHAT’S YOUR FAVORITE “COMFORT FOOD”?
Mac n’ cheese
WHAT’S YOUR GOLDEN RULE IN THE KITCHEN?
Discipline, cleanliness, precision and speed
WHAT’S YOUR FAVORITE VEGETABLE?
Kale
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Classic
FAVORITE COOKBOOK?
The Escoffier Cookbook and Guide to the Fine Art of Cookery
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Gerard Bertholon
Title: Chief Strategy Officer
Education: Formal training from three-star Michelin chefs Alain Chapel and Louis Outhier, and two-star Michelin chef Jacques Chibois
Past Experience: Executive chef in top restaurants, in United States and France, Helped re-open the Venice-Simplon Orient Express, Executive chef of La Panetière, Rye, N.Y.
Home Country: France
“We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide.”
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
Lots of fresh vegetables
DO YOU HAVE A PET PEEVE IN THE KITCHEN?
Dishes that stay in the sink and dirty kitchens
IF YOU COULD COOK FOR ANYONE (DEAD OR ALIVE) WHO WOULD IT BE?
Paul Bocuse
WHAT WAS YOUR FAVORITE THING TO EAT AS A CHILD?
Crepes
WHAT DO YOU EAT FOR BREAKFAST?
Oatmeal every morning with different toppings; usually fruits and nuts
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Juan Carlos Amaya
Title: Sous Chef
Education: The Art Institute of Washington
Certifications: Bachelor’s Culinary Arts
Past Experience: La Tasca DC, Bistro Bohem, Clydes
Home Country: El Salvador
Favorite Cuisine: Asian
“My favorite aspect of being a chef is applying creativity to food in different ways.”
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Sauvignon Blanc and Tempranillos
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Indie rock
ANY OTHER TALENTS BESIDES COOKING?
Graphic design
WHAT’S YOUR FAVORITE “COMFORT FOOD”?
Mac & cheese
WHAT’S YOUR DREAM VACATION?
South East Asia
WHAT’S YOUR COCKTAIL OF CHOICE?
Dirty Martini
NAME A MEMORABLE DINING EXPERIENCE.
A la Pomponnette, Paris
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES? 72-Hour Seared Beef Short Ribs
Míguel Garcia Calderón
Title: Research & Development Chef
Education: Instituto Culinario D’Italia
Home Country: Peru
“At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!”
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Peruvian Tacama Sauvignon Blanc and Tabernero Rose Demi Sec
FAVORITE COOKING SHOW?
Iron Chef
NAME A CHALLENGING DISH TO PREPARE.
Paella
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Garlic
WHICH CHEF IS YOUR GREATEST INSPIRATION?
Gaston Acurio
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Marc Brennet
Title: Vice President of Retail Brands
Education: Ecole Hôtelière Provinciale de Namur
Past Experience: Chef and Residence Manager, Embassy of Canada ; Personal Chef for Daniel Snyder, Owner, Washington Redskins
Home Country: Belgium
“Home chefs love our food because it’s so easy to use and is consistently excellent.”
WHAT ARE YOUR FAVORITE CITIES FOR EATING?
Paris, Tokyo and Chicago
WHICH CHEF IS YOUR GREATEST INSPIRATION?
The Troisgros brothers. Joel Robuchon, Roger Verge, Michel Guerard, the Roux brothers, Thomas Keller and the rest of the chefs who taught me what I know
WHO DO YOU MOST LOVE COOKING FOR?
My friends
WHAT’S YOUR GOLDEN RULE IN THE KITCHEN?
Plan, stay clean and organized
WHAT’S YOUR GUILTIEST FOOD PLEASURE?
Chocolate
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Olivier Boinet
Title: Sous Chef, Culinary Services
Education: CEFAA (Villepinte, France)
Certifications: CAP
Past Experience: Apprentice, Le Censier, Paris; Le Fouquet, Paris
Home Country: France
Favorite Cuisine: Indian, Japanese and Spanish
“I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job.”
WHAT’S YOUR FAVORITE “COMFORT FOOD”?
Burgers
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
Rillette
NAME A CHALLENGING DISH TO PREPARE.
Souffle dessert
WHAT IS YOUR FAVORITE INTERNATIONAL CUISINE?
Indian and Japanese
WHAT IS YOUR FAVORITE INGREDIENT FROM THE SEA?
Scallops
WHO DO YOU MOST LOVE COOKING FOR?
Friends and customers
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Julien Vanderlynden
Title: Research & Development Manager
Education: Brevet de Technicien Superieur Culinary School
Past Experience: Restaurant La coupole – Monte-Carlo, Monaco – accreditation “meilleur ouvrier de france,” 1 Micheline star, Group Alain Ducasse (Restaurant Le marcel) – Les champs Elysee, Paris, Le Louis XV – Hotel de Paris, Monte-Carlo- accreditation 3 Michelin star
Home Country: France
“I love to work with food, be creative and make people happy.”
FAVORITE RESTAURANT?
Matsiu Sushi
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Reggae
WHEN YOU’RE NOT WORKING, WHAT DO YOU DO?
Cooking and biking
WHAT’S YOUR COCKTAIL OF CHOICE?
Mojito
NAME A CHALLENGING DISH TO PREPARE.
Cassoulet
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Keelan Thompson
Title: Sous Chef
Education: San Diego Culinary Institute
Past Experience: Four Seasons DC, Michael Mina Restaurant Group, Blacks Restaurant Group
Home Country: United States
Favorite Cuisine: Korean
“Respect your ingredients.”
WHAT’S YOUR FAVORITE CITY FOR EATING?
NYC
ANY OTHER TALENTS BESIDES COOKING?
Snowboarding
WHAT’S YOUR FAVORITE “COMFORT FOOD”?
Pasta
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Citrus
WHAT’S YOUR FAVORITE MIDDLE-OF-THE-NIGHT SNACK?
Cookies and milk
WHAT’S YOUR DREAM VACATION?
Chilean Andes
WHAT’S YOUR COCKTAIL OF CHOICE?
Old Fashioned
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Jeff Sklaney
Title: Culinary Sales Specialist—Retail Brands
Education: Luzerne County Community College
Past Experience: Michel Richard Citronelle, The Ritz Carlton, The Grande Dunes Ocean Club
Home Country: United States
“Our creativity and attention to detail allows us to be the leader in sous-vide cooking.”
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Acidity—any type of vinegar or citrus zest
DO YOU HAVE A PET PEEVE IN THE KITCHEN?
When it is dirty and unorganized
WHAT IS YOUR FAVORITE INTERNATIONAL CUISINE?
French
WHAT’S YOUR COCKTAIL OF CHOICE?
Old Fashioned
WHAT’S YOUR FAVORITE VEGETABLE?
Potato
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
AJ Schaller
Title: Culinary Specialist, CREA & Cuisine Solutions
Education: Culinary Institute of America AOS
Certifications: HACCP Certification, Rutgers University
Past Experience: Culinary Manager, Daniel Boulud’s Dinex Group; Executive Chef, Corkbuzz, Stagaire, Restaurant Michel Bras
Home Country: United States
Favorite Cuisine: French
“When I am not working, I am trying new restaurants, traveling, and visiting with friends and family.”
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Sauvignon Blanc and Bordeaux
FAVORITE COOKING SHOW?
The Mind of a Chef
WHAT’S YOUR FAVORITE MIDDLE-OF-THE-NIGHT SNACK?
Fried egg and bacon sandwich
WHAT WOULD YOU PREPARE FOR A ROMANTIC MEAL?
Something that would involve Champagne and lobster
FAVORITE COMFORT FOOD?
Shrimp and grits
NAME A CHALLENGING DISH TO PREPARE.
Galette de Rois
WHAT’S YOUR DREAM VACATION?
Thailand
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Arjun Kumar Ranabhat
Title: Chef De Cuisine
Education: B.Sc Culinary and Hotel Management in Chennai India
Certifications: Food Safety and Hygiene Trainer
Past Experience: Sr. Sous Chef at The Willard InterContinental, Sous Chef at Art and Soul at The Liaison Capitol Hill, Chef de Partie Opening Team at Plume in The Jefferson, and Chef De Partie Opening Team at Fiola
Home Country: Nepal
Favorite Cuisine: French
“I most love cooking for guests, and for my son, Ronit.”
WHAT WOULD YOU PREPARE FOR A ROMANTIC MEAL?
Chicken Briyani
ANY OTHER TALENTS BESIDES COOKING?
Photography
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Turmeric
WHAT DID YOU LOVE EATING AS A CHILD?
South Indian Food (Dosa)
WHAT IS YOUR FAVORITE INGREDIENT FROM THE SEA?
Scallops
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
French white wine Château Olivier and American Red wine Duckhorn Merlot
WHAT’S YOUR FAVORITE VEGETABLE?
Mustard Greens
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Bhasker Raghav
Title: Business Development Manager, On-Board Services
Education: Senior Cambridge, Hotel Management
Certifications: CEC, Certified Executive Chef, American Culinary Federation
Past Experience: Executive Chef Sheraton Hotels Saudi Arabia, Executive Sous Chef Caterair International, Executive Chef Continental Airlines Food Service Division
Home Country: India
“I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that.”
WHAT WOULD YOU PREPARE FOR A ROMANTIC MEAL?
Light Arugula salad, freshly seared sea bass with roasted garlic mashed potatoes and a ginger brulee
WHO DO YOU MOST LOVE COOKING FOR?
Friends and family
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Fenugreek
NAME A CHALLENGING DISH TO PREPARE.
Beef Wellington
WHICH CHEF IS YOUR GREATEST INSPIRATION?
Paul Bocuse
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Nolan Popper
Title: Sous Chef
Education: Johnson and Wales University, Ecole de Cuisine Alain Ducasse
Certifications: Serve Safe Certified
Past Experience: Line Cook Amis Trattoria, Blackfish Restaurant and Catering Company, SnapChef
Home Country: United States
Favorite Cuisine: Thai and Japanese
“My golden rule for the kitchen is to keep it clean, and don’t wait to do the dishes at the end.”
WHAT’S YOUR FAVORITE CITY FOR EATING?
Philadelphia
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
Iced green tea and lots of fruit
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Sauvignon blanc and pinot noir
WHAT WOULD BE YOUR LAST MEAL?
Full spread of sushi, nigiri, and all the sides to go with it
DO YOU HAVE A GUILTY FOOD PLEASURE?
Mozzarella sticks!
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
I love garlic and try to incorporate it into everything I can
WHAT’S YOUR DREAM VACATION?
Fiji or Bora Bora
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Kyong “Kai” Park
Title: Sous Chef
Education: Formal training and apprenticeship
Home Country: United States
Favorite Cuisine: Japanese
“As with anyone who loves what they do, we here at Cuisine Solutions are a group of perfectionists. We strive for perfection, at the same time knowing that there is no such thing as ‘absolute’ perfection. But we work hard to try and better ourselves and our products, thinking ‘whatever we do, this time, has to be even better than what we did before.’ To try and achieve something that is always going to be just outside of reach. But we do it anyways because it is what we do. It’s what we love.”
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Classic rock, alternative
DO YOU HAVE A PET PEEVE IN THE KITCHEN?
Nose blowing
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
Leftovers. I don’t like to waste food.
WHAT WOULD BE YOUR LAST MEAL?
Bag of kettle potato chips and cup of noodles. Simple, yet one of my favorites.
FAVORITE COOKBOOK?
Japanese Kitchen Knives: Essential Techniques and Recipes
WHAT’S YOUR FAVORITE KITCHEN GADGET?
Salt and pepper mills
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Andrew Lisnoff
Title: Sous Chef
Certifications: Hyatt Regency Chesapeake Bay Employee of the Month
Past Experience: Hyatt Hotels & Resorts, Belmont Country Club, Westin Hotels
Home Country: United States
Favorite Cuisine: Indian & Latin American
“If I could cook for anyone, dead or alive, it would be Ernest Hemingway. The man just knew how to live.”
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Heavy metal
WHAT WOULD YOU PREPARE FOR A ROMANTIC MEAL?
Seared scallops, celery root puree with truffles, fried parsnip ribbons
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
A variety of hot sauces
WHO DO YOU MOST LOVE COOKING FOR?
My son. When he was 5 I knew he loved food. He loves to try new foods, doesn’t matter what it is.
IF NOT A CHEF, WHAT WOULD YOU BE?
Auto mechanic
WHAT’S YOUR COCKTAIL OF CHOICE?
A good beer
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Sonia Kap
Title: Sales Representative, Regional Sales Washington DC
Education: B.A. Political Science, Denison University and Grand Diploma in Culinary Arts, French Culinary Institute, NYC
Past Experience: Garder Manger/Line Cook, The Modern; Stageaire, Mercer Kitchen and Promenade des Anglais; Kitchen Assistant, Seasonal Pantry
Favorite Cuisine: Mediterranean
“My most memorable dining experience was sitting two feet from the water in a little inlet in Santorini, eating grilled fish that was caught 30 minutes earlier.”
WHAT’S YOUR FAVORITE CITY FOR EATING?
Santorini
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Chenin Blanc and Pinot Noir
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Cumin
FAVORITE COOKBOOK?
The Gramercy Tavern Cookbook
WHAT’S YOUR DREAM VACATION?
France
FAVORITE RESTAURANT?
L’Avant Comptoir, a tiny, standingroom only eatery that serves small plates of goat cheese crumble or green apple macaron with boudin noir or galette stuffed with artichoke, tomato, cheese
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
J. Hemmer
Title: Director of Sales, On-Board Services
Education: Culinary Institute of America
Past Experience: Marriott Hotels, Breckenridge Hotels and Marcus Hotels, Executive Chef at Stouffer Concourse Hotel, St. Louis, Account Executive, Dobbs/Gate Gourmet
Home Country: United States
“Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor.”
WHAT IS YOUR FAVORITE INGREDIENT FROM THE SEA?
Day Boat Sea Scallops
WHAT’S YOUR FAVORITE COOKING SHOW ON TV, IF ANY?
On the Food Network, I like watching Chopped, Diners, Drive-Ins and Dives and Iron Chef America
WHAT’S YOUR FAVORITE VEGETABLE?
Broccoli
WHAT DO YOU EAT FOR BREAKFAST?
Usually cereal and coffee
WHAT’S YOUR DREAM VACATION?
South of France
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Jean-Pierre Guillaud
Title: Chief Operating Officer
Education: Centre de Formation d’Apprentis in St. Michel Mt. Mercure
Past Experience: Worked in French restaurants specializing in classical bourgeois cuisine, such as Le Pavillon Royal, Le Lancaster and Les Ministeres
Home Country: France
“I became a chef because I love food.”
WHEN YOU’RE NOT WORKING, WHAT DO YOU DO?
Gardening, boating, watching my kids’ games
WHAT’S YOUR FAVORITE VEGETABLE?
Green beans
FAVORITE RESTAURANT?
Fogo de Chao
WHAT’S YOUR DREAM VACATION?
Asia
WHAT’S YOUR FAVORITE CITY FOR EATING?
Paris
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Delian DiPietro
Title: Sous Chef
Education: Johnson & Wales University
Past Experience: Blue Hill, Union League Cafe, Zaytinya
Home Country: United States
“My golden rule in the kitchen is to treat others the way you treat yourself.”
DO YOU HAVE A GUILTY FOOD PLEASURE?
Annie’s Shells & Cheddar
WHAT WOULD BE YOUR LAST MEAL?
Lamb kebobs
ANY OTHER TALENTS BESIDES COOKING?
Wood working
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Ajwain seeds
WHAT’S YOUR COCKTAIL OF CHOICE?
Gin & Tonic
WHAT’S YOUR FAVORITE KITCHEN GADGET?
Vitamix
WHAT’S YOUR FAVORITE COOKING SHOW ON TV, IF ANY?
Bob’s Burgers
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Stephanie Daly
Title: Sous Chef, Culinary Services
Education: Virginia Tech and Culinary School in Nice, France
Certifications: BS in Food Science and Culinary School Certificate
Past Experience: Apprentice and Aphrodite in Nice, France
Home Country: United States
Favorite Cuisine: French
“Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy.”
DO YOU HAVE A SECRET INGREDIENT IN YOUR COOKING?
Zest (lemon, lime, orange, etc.)
DO YOU HAVE A PET PEEVE IN THE KITCHEN?
Too many people in the kitchen
WHAT IS YOUR FAVORITE INTERNATIONAL CUISINE?
French
WHAT’S YOUR COCKTAIL OF CHOICE?
Cosmopolitan or Dirty Martini
WHAT’S YOUR FAVORITE VEGETABLE?
Sweet potatoes
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Peter Coffey
Title: Culinary Sales Specialist, National Chain Accounts
Education: AAS in Culinary and Pastry Arts, Newbury College in Brookline, MA
Past Experience: Chef, Ritz-Carlton, Boston Common, Fahrenheit, the Ritz-Carlton, Georgetown , Line Chef, Citronelle
Home Country: United States
“Our foods are user-friendly, offer big flavor and they have classical roots.”
WHAT’S YOUR FAVORITE WHITE WINE? FAVORITE RED?
Sauvignon Blanc and Pinot Noir
WHAT’S ALWAYS IN YOUR REFRIGERATOR?
Potatoes and cheese
WHAT’S YOUR GOLDEN RULE IN THE KITCHEN?
Clean up after yourself!
FAVORITE COOKBOOK?
Sweet Magic by Michel Richard
WHAT DO YOU EAT FOR BREAKFAST?
Bacon, eggs and toast
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Herve Chignon
Title: Director of Retail Brands
Education: Culinary School, Paris
Past Experience: Chef of the Vie de France Corporation’s restaurant division, Cook at Dalloyau, Sous chef at Lafayette Gourmet, Cook caterer at Berthelot, Chef at toque, No1, ParisHome Country: France
“My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic.”
WHAT’S YOUR GOLDEN RULE IN THE KITCHEN?
Clean as you go….
WHAT WOULD YOU PREPARE FOR A ROMANTIC MEAL?
Dover Sole Filet, Homard Sauce with Pomme Nids and Butter Beans
IF YOU COULD COOK FOR ANYONE (DEAD OR ALIVE) WHO WOULD IT BE?
Gildas LeGoff – my Apprentice Chef
FAVORITE COOKBOOK?
Escoffier
WHAT IS YOUR FAVORITE INTERNATIONAL CUISINE?
Mediterranean
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?
Rodney Carter
Title: Culinary Service Manager
Education: Morehouse College, B.A. Mass Communications, L’Academie De Cuisine
Certifications: Culinary Arts
Past Experience: Cook at Proof Restaurant, Cook at Grapeseed Restaurant, Sous Chef at Planet Hollywood, GM of Boston Billiard Club
Home Country: United States
Favorite Cuisine: Thai/Southeast Asian
“I enjoy seeing how food crosses cultural lines and brings people together regardless of their background.”
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
Reggae.
IF YOU COULD COOK FOR ANYONE (DEAD OR ALIVE) WHO WOULD IT BE?
My dad.
DOES YOUR FAMILY HAVE A HANDED-DOWN RECIPE?
My grandmother’s Sour Cream Pound Cake.
WHAT’S YOUR GUILTIEST FOOD PLEASURE?
Oreo cookies.
WHAT’S YOUR DREAM VACATION?
The Caribbean.
WHAT IS ONE OF YOUR FAVORITE CUISINE SOLUTIONS DISHES?