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Vincent Pouessel trades in his chefs whites at Aureole for a new coat at DB Brasserie. He moves from Charlie Palmer’s kitchen to Daniel Boulud’s, retaining that executive chef title.
The native of Brittany was with Aureole since 2003. He previously worked at the Michelin-starred Le Jules Verne restaurant located inside the Eiffel Tower.
He got his start "helping my grandmother fold Galettes de Blé Noir (savory buckwheat flour crêpes) right before she would drop me off at school on the back of her moped. I was in first grade."
He says his favorite dishes to cook are "typical and classic dishes like pot au feu, couscous, choucroute, and bouillabaisses. These are solid regional comfort foods that everyone around the table shares and enjoys."
UPDATE: Charlie Palmer reached out to Eater Vegas to wish Pouessel the best in his next adventure:
"Vincent Pouessel is one of the greatest chefs that I’ve ever had the pleasure of working alongside. He is an incredible chef, so detail oriented, supremely organized, and one hell of a guy. I wish him all the best in his new endeavors and can’t wait to taste his food at DB Brasserie. Good luck, Vincent!"
