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OUR CHEFS 2016


Dr. Bruno Goussault

The “father of sous vide.” There aren't many people who can claim that they've changed the face of modern cooking, much less someone with a PhD in Economics from the University of Paris Pantheon and a post graduate degree from the d'Etudes et du Developpement Economique et Social. Of course, Dr. Goussault also has a MS degree in food technology from the Ecole Nationale Supérieure des Industries Agricoleset Alimentaires—and clearly he's put his food tech know-how to good use.

Dr. Goussault is credited with developing sous vide cooking in 1974; there's no question the large impact this low-temp cooking technique has had in thousands of kitchens across the globe. He founded Centre de Recherche et d'Etudes pour l'Alimentation in Paris in 1991 to train chefs around the world in precise temperature cooking and he has trained many of the top chefs in Europe and the US on the application of sous vide cooking.

As the chief scientist for Cuisine Solutions, Inc., where he has worked for over 16 years, Goussault has helped design and build five sous vide cooking manufacturing facilities in the US, France, Chile, Brazil, and Norway. He also oversees all of the scientific aspects of the company’s sous vide cooking processes, methods, and parameters, and is responsible for the company’s quality assurance programs.Dr. Goussault has published scientific articles, appeared on television, and presented at forums around the world. He received the "Ordre National du Mérite" from the President of France in 1995.
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