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PRO CHEF
Nicole Poirier
INTRODUCTION
As an award-winning international yacht chef, I've developed vast high-end private dining experiences across all types of cuisine, in all types of kitchens. I especially love the challenge of addressing dietary restrictions (particularly gluten free) without compromising flavor or quality.
Featured review
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"Chef Nicole was incredible. She communicated often and allowed for utmost flexibility with the me..."
My culinary résumé
EXPERIENCE
RESTAURANT CHEF
TEAM CHEF
RACING YACHT TP-52 POWERPLAY, San Francisco; Key West; St. Thomas; St. Barthelemy; Sardinia; St. Tropez; Palma de Mallorca
RESTAURANT CHEF
IN-HOUSE CATERER
PROJECT ONE GALLERY, 251 Rhode Island Avenue, SF, CA
RESTAURANT CHEF
HEAD CHEF
SAILING YACHT ANDROMEDA LA DEA, Caribbean - Mediterranean
RESTAURANT CHEF
FREELANCE CHEF
SAILING YACHTS KNICKERBOCKER & SUMMERWIND, New England
RESTAURANT CHEF
HEAD CHEF
SAILING YACHT TITAN XIV, New England - Caribbean
RESTAURANT CHEF
HEAD CHEF
MOTOR YACHT KRISUJEN, Southeast US - Caribbean
PRIVATE CHEF
Loblolly Hill Villa, English Harbour, Antigua, West Indoes
Kitchit Q&A with Chef Poirier
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

My mandoline is my best friend! I suppose I could live without it, if I HAD to, but I would truly mourn the loss of my dear, sweet, sharp slicer.

Where can you be found/what are you doing on your days off?

On those rare, magical days with no chores to be done, I can be found wandering the streets of San Francisco, lingering in bookshops, taking in a yoga class, and at home inventing new ways to fill corn tortillas.

What do you love most about being a chef?

I love so many things about being a chef, it's hard to choose a favorite: the creative process and social interaction that goes into creating a menu, the opportunity to turn a pile of ordinary ingredients into a colorfully tantalizing edible work of art, the gratification of an empty plate, and the act of supporting local businesses and sustainable producers.

My culinary idol or role model is:

Ming Tsai, not because I am particularly partial to his cuisine, but because he embodies so many character traits I respect in a chef: accessibility, humbleness, willingness to share, and an overwhelming impression of kindness.

The first dish I ever learned to cook was:

eggplant parmagiana

My beverage of choice is:

fizzy water

Five ingredients I always have on hand are:

coconut milk, diced tomatoes, onions, garlic, chick peas

MY SPECIALTIES

The bete noire of questions asked of a chef! But after much time spent self-examining, I can honestly share a few: Anything to do with seafood. As seawater has replaced the blood in my veins, I can transform even the most common periwinkle into a gastronomic delight! Gluten-free cuisine. As a gluten-intolerant person myself, the doors of my mind were opened to non-gluten alternatives from a true chef's perspective. I have been able to transform a broad spectrum of previously gluten-laden sauces and dishes into Celiac-safe counterparts, as well as been inspired to create delectable plates with less-known but amazing ingredients. This hasn't detracted from my traditional cooking abilities - I am still a passionate baker and breadmaker - but broadened them instead. Making appealing and healthy "food for everyone." Not everybody eats meat. Not everybody can tolerate dairy. Many people shun my other specialty, seafood. For these reasons, it has been a particular interest of mine to learn about and work with vegetarian, vegan, and raw vegan food preparation while still making it taste-a-rific and well-balanced. With plant-sourced foods being the lowest common denominator in world-cuisine, I take great pride in being able to provide vegan options that even those not-normally vegetarian-inclined appreciate and love. My greatest experience of this was watching two local Bay Area chefs tear through a vegan moussaka I brought to a dinner party, never knowing that the bechamel was actually pine-nut cream and the "ground lamb" was artfully spiced lentils!

OTHER CULINARY PROJECTS

I am currently working on a vegan and gluten-free comfort-food cookbook in my spare time, and a gluten-free cooking show is in its planning stages!

Wishiwasthere
Unfortunately, this chef only accepts bookings in San Francisco Bay Area.
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Chef Poirier offers 4 menus.
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