CONSULTING CUISINE RESTAURATION

Paris - France - International

Ouverture- Développement- Accompagnement

DONNER UN SENS ARTISTIQUE ÀVOTRE CUISINE

Nous travaillons pour des projets prestigieux où l’Art culinaire entre en résonance avec la démarche artistique du projet culturel ou avec la thématique du lieu, selon votre positionnement culturel, patrimonial, lié aux loisirs ou à l’événementiel.

 

UNE CUISINE « SUR MESURE »

Qui sait traduire la dimension artistique de lieux dédiés à l’Art contemporain à travers une thématique annuelle.

Nous pouvons associer notre travail d’Architecte culinaire aux missions suivantes:

- Une méthodologie de travail agencée aux locaux dédiés,

- L’optimisation de la production en cuisine, le conseil dans le choix des matériels,

- La mise en place de leviers afin d’optimiser la rentabilité et le retour sur investissement en terme d’image et de satisfaction « clientèle visiteur ».

- Accompagnement, suivi technique et développement de votre entreprise,

- Création de Cartes ou Menus en fonction d’un thème, d’un lieu ou d’un événement particulier,

- Coaching et formation de vos personnels,

- Sourcing produits,

- Recherche de fournisseurs,

- Optimisation de vos marges d’exploitation,

- Mise en place de fiches techniques,

-Instauration d’une méthodologie de travail

 

Meet Chef Roudy Petersen

"Inspiration exists, but you have to find it working’’​

PABLO PICASSO 1940

My cuisine not only reflects the evolution of the techniques I mastered throughout the years, it’s an extension of my personality, a mirror of my soul. Each plate is an expression of my accumulated knowledge, ongoing passion and continuous reflection.

 

At an early age, I was watching a French cooking TV show which invited different chefs into the kitchen to showcase their dishes. This time it was famous chef Joel Robuchon and the dish was a classic Vanilla cream brulee and something about it caught my attention. Inspired, I tried to recreate his recipe, but again and again something went wrong and my mum told me to stop wasting all of her ingredients. Determined to make it work, the next day I woke up early and snuck out to buy eggs and milk for one last try. As luck would have it, the creme brulee turned out perfectly. That is when I decided to become a chef. 

 

I Describe my cooking style in 5 words -ingredients/inspiration/technique/passion/discipline.

 
 

Awards

Time Out Doha Restaurant Awards 2013: Highly Commended Best Steakhouse

Time Out Abu Dhabi Restaurant Awards 2015, 2016,2017 & 2018: Best Seafood Restaurant

Caterer Awards 2017: Highly commended Head Chef of the year 

Fact Dining Awards Abu Dhabi 2019: Best Seafood Restaurant

Experience

"Things will have to change in order that they remain the same."

THE LEOPARD, LUCHINO VISCONTI 1963

 

Born in Mauritius in 1981, Roudy Petersen spent his youth in Mauritius, and at the age of 18 he attended culinary school in Mauritius.

 

In 2000, he received his first formal training when he joined the kitchens at the 5* Hôtel Paradis under the tutelage of Lyndo Kwan-Tat.

 

In 2004, he started working for his mentor, Meilleur Ouvrier de France and 2 Michelin Starred Chef Michel de Matteis at the Hôtel Royal Palm.

 

In 2007, he is joining Jean Christophe Basseau working as the Chef de Cuisine at the Blue Marlin restaurant at the 5* Hôtel Paradis.

 

In 2008, he moved to Paris where he trained at the prestigious Le Bristol hotel, serving in the lauded kitchens of three Michelin starred Guy Savoy Restaurant, Le Doyen Restaurant and Pierre Gagnaire Restaurant. Working in world’s capital of gastronomic he inspired Roudy to elevate his cooking to another level and changed his career.

 

In 2012, he made the move to the Middle East, joining the opening teams of St Regis Doha. Here he worked at Gordon Ramsay Restaurant under Chef Gilles Bosquet, before changing direction to take over the hotel’s signature restaurant Astor Grill using modern cooking techniques and creative presentation.

 

In 2014 Roudy was asked to move to Abu Dhabi to launch Catch, an exciting new restaurant on the city’s Corniche. As Head Chef, he has developed an award-winning menu combining his classical culinary training and flavours from across the world.

In 2017 Roudy took on the role of overseeing the Bistro in the Louvre Abu Dhabi. Bringing his penchant for complex flavours and impeccable flavours into a more casual dining concept. 

 

In 2019 Roudy took on the role Consulting Cuisine Restauration Paris - France & International.
Conseils & Coaching structure created by Chef Roudy provide effective solutions to entrepreneurs, restaurateurs,From new openings and the fine-tuning of concepts, to revitalising and turning around an ailing venture, The mission is to help the clients and their businesses achieve their full potential.

 
 

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© 2019 Roudy Petersen.