Life & Work with Pierre Coray of Los Angeles / OC

Today we’d like to introduce you to Pierre Coray.

Pierre, we appreciate you taking the time to share your story with us today. Where does your story begin?
My mother inspired me as a child and she was good friends with a famous chef in France and she used to go there every year and when I was 18 years old, I asked my mother if she could send me to France to study under CHEF JOHN montage he was the president of the French culinary Institute in Nice at the age of 19. She sent me to France. I spent 12 years in France studying I’m working with some of the top chefs in France and I did one year influence Italy when I came back to America and I work in Los Angeles at some of the top restaurants on the West Coast. I’m a product of a dozen different chefs then I got licensed by the state of California and started teaching at the Kitchen Academy and giving private cooking lessons all over Los Angeles and wherever I traveled, I have my own Catering business I’ve got for the Grammys, the Academy Awards, even five presidents of the United States and so many movie stars and rock stars. It’s been a lot of fun. I never know where I’m gonna end up. There’s always another event. My style of cooking is from the heart, I try to teach my students clean as you go and pay attention to detail once you put on a Chef jacket there’s integrity involved in what you’re doing always remember that you’re only as good as your last meal I always seem to have something going on and another event the holidays for my favorite time the year if you wanna know more about me, I recently put out a book it’s called. It’s good to be CHEF. It’s not only a cookbook, but it’s stories that molded me as A Chef and the many places I was able to travel to in my life. I spent three years in Aspen and I spent three years in Monte Carlo and I keep getting job jobs all the time most guys at my age are retired and sitting on the couch not my style. I have too much to offer. and I’m not ready to put my knives down. I love it.

We all face challenges, but looking back would you describe it as a relatively smooth road?
To become a chef, it’s not a smooth road. You always encounter jerks in the kitchen and chefs. You don’t get along with. I’ve worked in eight different Michelin rated restaurants and the higher the level of cooking the more intense it is their highs and lows and everything that you do there are many pressures in running big-time kitchens. I was the corporate CHEF of Los Angeles international airport LAX. I was in charge of all the food in the terminals and the encounter restaurant. It was a job from hell. I had 100 employees underneath me. I felt like I was the head of the fire department I was putting out fires all the time there were a lot of different things going on all the time when you interview me I can get more in-depth about that.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
In my life, I was fortunate enough to work with some of the most famous chefs in France. I got to work in the hotel de Paris in Monte Carlo under CHEF Alan Decause yes 28 Michelin stars Americans are not gonna sit in a restaurant for three hours to eat like they do in France. There were 21 guys in the kitchen the best chefs of France. I memorized everything they did. I specialize in fish, lobster, halibut king crab, bluefin, tuna, am also an expert with meats, and I make some incredible sauces. and even a few outstanding desserts will get into it when you interview me.

Can you share something surprising about yourself?
Most people that work with me do not know that I’ve been studying martial arts for 53 years. I’m ranked as a.Sifu I teach martial arts for over 25 years. I work out at least four times a week with a handful of guys to work out in my dojo. You have to have at least a black belt not many of the people that cook with me ever know about this I don’t advertise.! my style of kung fu is hung gar It’s from southern China from the Shelton Temple over 5000 years old. It’s a traditional Chinese style.! I have students and all walks of life, doctors lawyers engineers they come from all over and we have our own little family

Pricing:

• Shop around
• Sometimes you can find the same product and another store for much cheaper
• In my network, I have a few different chefs friends and we all share information about different products that come on the market at good prices really important

Contact Info:

• Instagram: Chefpierreandre@verizon.net