Joseph Rene Ouellette

****H Coldwater Canyon, Sherman Oaks 91401

917-***-****

ad3m4e@r.postjobfree.com

Position

Private Chef

Overview With over thirty-five years of professional cooking and kitchen management experience. Exemplify leadership qualities and passion, backed by a

consistent, verifiable record of achievements.

Consistently maintain 4 star and Michelin 3* rated restaurant establishments

including: the Le Moulin de Mougins (France), Georges Blanc (France), and Bouley

Areas of Expertise

● Utilizing Global Cuisines

● Classically Trained using Modern Cuisine techniques

● The study and practice of living in the ideal Human Environment using Current evidence-based science.

Professional Experience

Nick Allen - August 2023 to December 6th 2023

O

Meal prep for Lunches and Dinners in West Hollywood

Lunch and Dinner served for eight at the family's lake Camp

Lunch and Dinner served for eight at the family's Ranch

Christina Aguilera (NDA) - January 2023 to August 2023

O

On Call Day Chef

Plan, purchase and prepare meals for lunch and dinner, Monday - Friday

Roy Eddelman - April 2015 to January 2022

● Planned, purchased and prepared meals for lunch and dinner

● Performed Sommelier duties

● Weekends at the Rancho Mirage residence

● Property management, including overseeing all repairs,

managing staff, gardeners, housekeeper

Château Forêt - Jan 2011 to Feb 2014

● Host to a dining society for eight guests

● Cocktails and a five course meal

● Private Dining Society in our home

Camile's Bistro and Bar - Jan.2014 to June 2014

● Consulting Chef for the creation of the menu and wine program

● Trained & Hired Kitchen & Front of the house Staff

● Performed all Executive Chef duties

Christopher H. Browne of Tweedy Browne, NYC - Dec. 1991 to Dec. 2009

● Planned & Executed daily menus for breakfast, lunch and dinner

● Weekends & Summers in East Hampton, NY

● Performed Sommelier duties

● Hired, trained and directed the front of the house and kitchen staff

events ranging from 6 to 200 people for seated and buffet style events

Bouley, NYC - Feb. 1991 to Dec. 1991

Chef de Partie

● Produced dished for the Panache station

● Produced dishes for Garde manger

● Prepped for meat and fish station

Park Bistro, NYC - Jan. 1991 to Dec. 1991

Chef de Parti for Garde Manger

● Prepared salads, hors d'œuvres, appetizers, canapés, pâtés and

terrines

La Mer, Ajaccio Corsica - February to May 1990

Chef de Parti for Garde Manger

● Prepared salads, hors d'œuvres, appetizers, canapés, pâtés and

terrines

Apprenticeships

Texarkana in NYC 1*

December - February 1988 STAGIAIRE

Chanterelle in NYC 4*

September - December 1989 STAGIAIRE

Trained with Master Sommelier Roger Dagorn

November COMMIS DE SOMMELIER

Roger Vergér in France 3*

May - September 1990 COMMIS DE CUISINE in every post

Georges Blanc in France 3*

October - December 1990 STAGIAIRE in every post

Georges Blanc in France 3*

December 1990 COMMIS DE SOMMELIER

Quilted Giraffe in NYC 4*

September – December 1992 COMMIS DE CUISINE

Le Bernardin in NYC 4*

January - June 1993 COMMIS DE CUISINE

Daniel in NYC 4*

July - December 1993 COMMIS DE CUISINE

The French Culinary Institute, NYC Class of '89

Borough of Manhattan Community College, ‘88 Associates Degree

Authored "A Private Chef" Trafford Publishing

References:

Nick Allen, 415-***-****

Christina Aguilera, Martin Valderruten 954-***-****

David Bouley, 917-***-****

Chris Browne, Margaret Ayala: ad3m4e@r.postjobfree.com 646-***-****

Roy Eddleman, Neyreyda Barron: ad3m4e@r.postjobfree.com 310-***-****

Chef Ouellette has been an Angeleno for nine years.

Previously, Joe relocated to Enfield Connecticut after living in the Village of Manhattan for over 35 years.

In the Enfield area, Joseph ran a dining society in his home Château Forêt

Blog: http://josephouellette.wordpress.com/ and was the Dean of Special Studies at “What’s Cooking D” a cooking school. A year before working for Mr. Eddleman, Joe became Chef de Cuisine, by opening Camiel’s Bistro and Bar in Wilbraham Massachusetts. The cuisine served was his latest discoveries from Marrakesh, Fiji, Istanbul or 4-star restaurants he has dined in.

His latest NYC experiences are working in his buddy David Bouley’s “Test Kitchen” and was offered the Chef de Cuisine position at “Botanical” David’s newest dining experience.

For the last eighteen years of his Manhattan life, he served as the Private Chef to Christopher Browne, one of the top five money managers in the US. Currently cooking for Roy Edelman, Joseph was appointed chef de cuisine at Chateau Balleroy in Normandy, France.

As for training, he “trailed” at Texarkana with Abe Delahoussaye in 1989, to confirm his ideas of becoming a professional chef. He graduated from the French Culinary Institute in Manhattan with one hundred hours over the requirements. Joseph started his apprenticeships with David Waltuck at Chanterelle in NYC. Then it was off to France to work in the three-star kitchens of Antoine Cadinu, Roger Vergé and Georges Blanc. After living in France for over a year, upon his return to NYC, he met his new culinary godfather Daniel Boulud who helped Joe get his first NYC position at Park Bistro. During that time he was hired by David Bouley to work in his kitchen.

Throughout his previous private chef position with Mr. Browne, Joe had free time to work with his four-star friends at Daniel, Quilted Giraffe, Le Bernardin and back with his friend Bouley. He also had the privilege to author his inspiring and instructive cookbook

“A Private Chef” by Trafford Publishing. A few people who have enjoyed his cuisine are: Camilla Parker Bowles, Rex Reed, Usher, Ken Griffin, Bob Pittman, Libby Johnson, Kip Forbes. Joseph’s travels have taught him the cuisines of

Paris, Corsica, NYC, Cabo San Lucas, Jamaica, Amsterdam, Barcelona, Marrakesh, Venice, Rome, Athens, Istanbul, Singapore, Fiji, Bora Bora, Tokyo, Kyoto, Osaka, Maui

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