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#ChefPhilippeGudet 

Tel: 203-249-2356  |  Email: philippe_gudet@msn.com

 

© 2016 by Philippe Gudet. All Rights Reserved

A GOURMET CHEF

AT YOUR DINNER TABLE

 

MEET THE CHEF

Chef Philippe Gudet

Chef Gudet has over 25 years of experience in the food industry at an elite level, having traveled and worked in some of the most prestigious culinary establishments in France, the U.S.A., and around the world.

In his own words, Chef Gudet:

I had enriched myself with a great sense of culinary skills and knowledge.

In 2007, I launched my personal traveling chef/luxury events caterer service in Connecticut and began an amazing journey with a true love and passion for food.

I focus on applying exceptional detail, expertise and craftsmanship in my work and providing an impeccable service, while keeping with my philosophy of fresh, organic and seasonal cooking.

My highly trained, passionate and attentive staff will always deliver an exquisite Michelin-level dining experience for you and your guests.

I'm also dedicated to exceptional service, by taking the time to communicate and work with you to design your own unique and unforgettable culinary experience, tailoring my menu in accordance with your lifestyle and eating habits, while meeting all your dietary considerations.

In 2010, My spouse Goedele, also known as "G", joined in my culinary adventure and added her International experience and expertise as an event planner to create extraordinary weddings, special events and luxury parties that turn into unforgettable memories.

My philosophy of constantly striving to achieve the best taste and presentation, has given me the privilege of cooking and in the homes of many prestigious clients, from heads of state and ambassadors, to successful entrepreneurs and high profile families.

We are highly experienced dealing with clients for whom discretion, security and non-disclosure are a top priority.

To start designing your amazing event, please contact us for more information.​ 

Tel: 203-249-2356 / Email: philippe_gudet@msn.com

 

 

MY HISTORY

Chef Philippe Gudet
CHEF PHILIPPE GUDET

Early Years
I grew up between the south and west coasts of France in Provence and Brittany, where my love of cooking developed from a very early age. By age six, I was already more interested in what my mother was creating in the kitchen than in the toys my friends were playing with. My parents, recognizing my interest in cooking, gave me my first cookbook at this time.

Approaching high school age, I wasn't certain what my career would be, while working in a restaurant after school I realized cooking would be my lifelong passion.

 At 15, I attended Culinary School in Montargis, France. After graduating, I studied pastry in the two-star Michelin establishment L’Auberge des Templiers, and then took time to travel and explore the many culinary traditions of France and Europe.

Working in France
During my travels I had many opportunities to work throughout France. I worked in Condrieu, in the Rhone Valley at L’Hostellerie Beau Rivage (two Michelin stars), a charming country inn.

Next I went to Lyon to work at La Tour Rose, (one Michelin star). In Provence, in the town of Le Lavandou on the coast of the Mediterranean, I worked at the luxurious sea-side hotel Les Roches, (one Michelin star).

After my time on the Mediterranean, I traveled to the French Alps, to work at Le Bateau Ivre in Courchevel (two Michelin stars). Le Bateau is known for some of the best food in the French Alps.

At this time I began my compulsory service in the French National Army on the famous helicopter carrier Jeanne d'Arc, where I was proud to be the Head Chef at the Captain's Table.

This gave me the opportunity to prepare elaborate meals for heads of state, government ministers, ambassadors and many others. This journey took me to Europe, Africa, North and South America.

Off to the New World
After serving in the French military, I left France and headed for the French West Indies where I lived on the sunny and glamorous Caribbean island of St. Barts.

On St. Barts I worked at Le Repaire des Rebelles, a waterside brasserie in the town of Gustavia.

Eventually I landed in North America, and began working in Greenwich, Connecticut. My first stateside job was at the French bakery and bistro Versailles, well-known for its delicious food and french pastries. I also worked at Rebecca’s, a popular restaurant known for its modern American cuisine. In Greenwich I also met my Belgian wife Goedele.

From Greenwich I went on to New York City where I was able to continue training with Master Chef Jean-Georges Vongerichten at his widely celebrated Vong restaurant. Vong features Thai-inspired French cuisine. This experience greatly influenced my cooking and added an Asian influence to much of my menu.

Private Chef

Following many years of excellent training and prior experience, I decided to start my adventure as an independent and began working as a Private Chef for several affluent families in New York City and Greenwich, CT along with Miami, Palm Beach, FL including Mount Desert Island, ME.

After 24 years of living in Connecticut, my spouse G, our two beautiful daughters and I, have decided to relocate our family to Jupiter, Florida as July 2019.

The town provides an excellent location to serve my private clients, and we have been fortunate to find a lovely home.

 
 
A STUNNING RECEPTION COCKTAIL PARTY

An array of seasonal hors d’oeuvres, from classic to contemporary that’s bold on taste

AN INTIMATE PRIVATE PARTY AT HOME

A tailor-made menu offerings for special occasions and magical celebrations

A SPECTACULAR CATERING EVENT

A variety of festive gatherings,

from holidays celebrations, 

fundraising galas to birthday parties

At Your Service

Tel: 203-249-2356  |  Email: philippe_gudet@msn.com

 

Tell me a little about your event so I can begin the creation process

Farm to Table

A Sneak Peak of the
New Winter Menu

Cheese soufflé with apple, walnuts, pomegranate and arugula salad

“Seafood salad”, scallop, squid, Spanish octopus, Gulf shrimp

and avocado-lemon vinaigrette

Fillet of sea bass, oven roasted tomatoes,  sunchokes and globe artichokes, watercress and red wine sauce

Braised root vegetable with gnocchi and wild mushroom

Pan roasted rib eye with grapes, pancetta, shallot and baby vegetable and merlot reduction

Trio of apple (apple & Calvados creme brulée, crumble and apple shot