|
Chef Mallet brings to Cuisine Solutions over thirty years of culinary experience. A native of France, Roger offers an ethnic flair to some of Cuisine Solutions entrees and sauces.
At Cuisine Solutions, Roger provides culinary services during presentations to our prospective and current customers, offers his culinary expertise with the development of menus provided for our customers, and assists with the development of new products and recipes.
Prior to joining the culinary team, Roger was part of the Cuisine Solutions' sales team for six years. Roger was an excellent addition to the sales team with his extensive culinary background.
He was the general manager for the Chicago Brewery and Restaurant located in Budapest, Hungary from 1992 till 1994.
Roger provides Cuisine Solutions his vast experience with hotel corporations. He has worked for several hotels within Hyatt Hotel Corporation and Radisson Hotel Corporation.
Roger became the Executive Chef for both the Hyatt and Radisson Hotel Corporations. Some of the hotels he worked with were the Hyatt Regency Bellevue, WA; the Radisson at Northstar located in Minneapolis, MN; and the Lincoln in Dallas, TX. During those years, Roger along with the culinary team opened other hotels for both corporations.
During 1977, Roger was the executive chef for Les Quatres Amis Restaurant, located in Northfield, MN, voted for best restaurant in the five state area.
In 1972, Roger became chef saucier at La Maisonette Restaurant, five star restaurant in Cincinnati, OH. Mallet worked a La Maisonette for five years, creating delicious sauces incorporating his French cooking background.
Roger began experimenting in the kitchen at the age of 10, cooking some of his mother's recipes. He began his culinary career in the south of France as an apprentice at the Hotel de Paris. He traveled to other cities throughout France, working as Second Commis Tournant and First Commis Tournant.
| 