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ARAMARK in New Orleans names new executive chef

chefpascalPascal Beaute has been named executive chef of ARAMARK, the New Orleans Ernest N. Morial Convention Center’s exclusive food service provider.

Beaute comes to New Orleans from the Tampa Convention Center. At New Orleans Ernest N. Morial Convention Center, he will oversee large-scale event catering for as many as 10,000 people at a time. In addition, Beaute will oversee food preparation for the center’s restaurants and concession areas including the 400-seat Atrium restaurant, 200-seat Lagniappe food court, 100-seat Jazz City Café and the Ma Maison private dining suite.

With 20 years of culinary experience, Beaute has worked at hotels and resorts worldwide and also served as a chef at the 2008 Summer Olympic Games in Beijing.   Prior to joining ARAMARK, Beaute operated his own fine dining restaurant, Pascal’s Downtown Bistro, in Titusville, Fla. He was the executive chef at the Kennedy Space Center in Florida and was a key participant in opening the EuroDisneyland Resort in Paris.

A native of France, Beaute received his diploma in French Culinary at the Hotel and Culinary Academy of Poligny and received his master’s degree in the art and technique of vacuum cuisine from Ecole de Georges Pralut.

Pascal succeeds Executive Chef Leon West, who held the position at the convention center for more than 25 years.

“Chef Pascal’s classic French training and international experience are reflected in his modern spin on traditional cuisine,” said, Jean-Pierre Turgot, general manager of ARAMARK at the New Orleans Ernest N. Morial Convention Center. “His innovative culinary style will appeal to local, national and international visitors who expect nothing less than excellent food from a city best known for its unique cuisine.”

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