Great Chef Pascal Oudin

Pascal Oudin
taped at Grand Bay Hotel
Miami FL
http://www.pascalmiami.com

Selected by Food & Wine magazine as one of America’s “Best New Chefs” in and by Esquire magazine’s restaurant critic John Mariani as one of “America’s New Chefs to Watch in 1995, Pascal Oudin set new standards on the South Florida regional American culinary map.

Born in Moulin, France, Oudin perceived his training in the great kitchens of France, under the guidance of the three-star Michelin luminaries Roger Verge, Alain Ducasse, Gaston Lenotre, and Joseph Rostang.

Oudin modified the way Florida and the new world cuisine are perceived by combining his French cooking techniques with the tropical ingredients and ethnic influences of the region. Accolades have followed. The Wine Spectator said of Oudin’s cooking that it “has achieved a delicate balance of tastes and textures, one that many other Florida chefs might well copy.” The Grand Cafe was honored by South Florida magazine as one of the best restaurants in the region, and best in Dade County. Zagat survey listed The Grand Cafe in Miami’s “Top 20 Food Rankings,” calling it “a treat in all respects,” and saying that “the serious regional American restaurant offers some of Miami’s finest dining … with impeccable food.”

In 1989 Oudin won the prestigious Florida Chef of the Year award from Chefs of America while opening the Colonnade Hotel in Coral Gables. Prior to assuming his position at the Grand Bay Hotel, Oudin was part of the opening team of “Festival Disney” at Euro-Disney in Paris. In 2000 he opened his own place, Pascal’s on Ponce. Once again there has been applause from every quarter; in 2007 he was named Best Chef, Miami.