|
As Executive Chef of Restaurant Mirepoix, Matthew Bousquet has full charge of the restaurant's kitchen. He creates recipes, designs and executes each menu, selects and purchases all food products, as well as directs daily kitchen operations.
Born in Germany to native San Franciscans and raised in Ohio, Matthew moved to the San Francisco Bay area as a teen and worked in several Marin County restaurants throughout high school.
While attending the California Culinary Academy, Matthew trained with Bradley Ogden at One Market in San Francisco and Grey Kunz at Lepinasse at the St. Regis Hotel in New York. After graduating from the CCA in 1995, he worked with Barbara Tropp at China Moon and then at Silks in the Mandarin Oriental Hotel under Ken Oringer. Matthew then moved to St. Louis to launch Harvest Restaurant, one of the first St. Louis area restaurants to focus on seasonal cuisine. The endeavor was wildly successful as he was featured on the Food Network and invited to present at the James Beard Foundation. Subsequently, Bousquet became the fine dining chef at the Grill Room in the St. Louis Ritz Carlton. He then moved to Colorado where he landed at Bistro Jou Jou, one of Kevin Taylor's restaurants.
In 2002, Matthew and his wife, Bryan, opened Restaurant Mirepoix in Sonoma County, California. Here Matthew has been featured at the James Beard Foundation in New York, as well as the NBC program "In Wine Country". Publications including Restaurant Mirepoix are Sunset Magazine, Food and Beverage International, Northbay Biz, and California Home and Design. |
|
As General Manager of Restaurant Mirepoix, Bryan oversees the management of daily operations, manages the front of the house and selects the wines for the restaurant's highly regarded wine list.
If you consider service and ambiance to be as instrumental as delicious food in producing an outstanding dining experience, you have only to set foot inside Restaurant Mirepoix. This is where you'll find Bryan's gracious cordiality influencing all aspects of service.
A native South Carolinian, Bryan discovered her love for seasonal food and wine while studying at l'Univeriste de Blaise Pascal in Clermond-Ferrand, France. After completing her Certificat du Langue, she returned to South Carolina and began her restaurant career as a server at Harry's on Morgan Square in Spartanburg.
Developing her hospitality skills, Bryan advanced from serving to managing to opening restaurants. She also freelanced as a wedding and event coordinator. Her management techniques were honed while working with such renowned chefs as Mark Peel and Nancy Silverton at Campanile in Los Angeles, Larry Nicola at Nic's of Beverly Hills, and Kevin Taylor at Bistro Jou Jou in Denver.
In 2002 Bryan and her husband, Chef Matthew Bousquet, opened Restaurant Mirepoix in the heart of Sonoma County wine country. Here she shapes the dynamic energy of the restaurant, builds the constantly changing wine program and presides as General Manager. |
