The Culinary Institute of America

profile_leroux

Spotlight On: Xavier Le RouxCulinary Arts

Associate Professor—Culinary Arts

Email: x_leroux@culinary.edu

Education:
Brevit de Cuisinier, Lorient, France.

Professional Background:
Owner/Executive Chef, Le Cafe Creme, NYC. Executive Chef, L'Escargot, NYC; Les Delices de la Côte Basque, NYC. Sous Chef/Saucier, La Côte Basque, NYC; Le Cygne, NYC. Poissonier, Le Pavillon, NYC. Garde Manger, Wall Street Club, NYC.

Awards:
CIA Faculty Member of the Year, 2003; Marc Sarrazin Cup (CIA Team), Salon of Culinary Art, NYC, 1997.

Member
Commanderie des Cordons Bleus de France. Eurotoques.

The Culinary Institute of America

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