Pierre Poulin

In 2011, Pierre, wanting to focus on the plated desserts and lessshowpiece design, took on the position as Pastry Chef at renowned chef and restaurateur, Charlie Palmer's Midtown Manhattan restaurant, Aureole. Pierre worked closely side by side with Executive Chef Marcus Gleadow-Ware. He was able to learn from Chef Marcus's techniques and savory palate. In the 6 years Pierre elevated the desserts with ever changing seasonal menus that complimented Chef Marcus's menu of modern cuisine. Each creation, a melding of classical flavors with a modern twist and the grand presentation he previously mastered.

In 2008 Pierre, looking for a greater challenge, became the Pastry Chef of the premier prestigious French restaurant, Le Cirque. With its history of extravagant dinners by famous guest, from politicians to celebrities, Le Cirque is a legendary New York institution. The restaurant itself, launching the careers of a long list of noteable chefs like Daniel Boulud, David Bouley and Jacques Torres to name a few./ With his own team of cooks and him at the helm, Pierre was able to explore his creativity. Focusing on the experience, elegance and showplace ambiance of the restaurant, Pierre created elaborate sugar and chocolate showpieces for celebrities and the city's most elite and influential guest.

After 2 years of the fast paced and demanding kitchens of Pavillion Ledoyen, Pierre decided to take on a less demanding position as Pastry Chef at Hotel Scribe working with Chef Pierre Prevot. After nearly a decade in Paris's most prestigious restaurants, Pierre was ready to explore other opportunities and expand his knowledge through new cultures. He knew the next steps in his career would be to travel abroad. Somewhere new and exciting.

After Pierre's first year, Taillevent opened their sister restaurant L'Angle du Faubourg where Pierre was offered the position of Pastry Chef de Partie. The restaurant was a modern concept of fine dining featuring wine tasting events showcased by Les Caves Taillevent, their wine shop. The challenges of a smaller kitchen and just one other cook proved to be one of the biggest challenges for Pierre. Yet, under the directorship of the Executive Chef Stephane Cosnier, they were able to obtain their first Michelin Star in their first year of opening.

After 3 years of working culinary and pastry at Hotel Lutetia, Pierre decided to take the knowledge he acquired and left to join 3 Michelin Star restaurant, Taillevent. Earning and maintaining its 3 stars in the Michelin guide since 1973. Pierre was hired on as a Commis (chef apprentice) under Pastry Chef Gille Barjolle. However, after just 3 months, Chef Gille departed, leaving  Pierre and 3 pastry cooks on their own. Left without a chef, Pierre learned very quickly how to run a department under great pressure, produce quality dessert and pastries while maintaining 3 Michelin standards. Pierre was promoted to Demi Chef de Partie upon Chef Bretrand Bluy's hiring as Executive Pastry Chef.

At the age of 16, Pierre enrolled in culinary school at L'Ecole de Paris de Metiers de la Table. While in attendance, Pierre externed at the historical, 1 Michelin Star Hotel Lutetia. Famous for housing some of the worlds greatest artists and writers and its histoical role in WWII, the hotel was the embodiment of contemporary elegance. Pierre began as one of 45 cooks under the direction of Chef Phillipe Renard. This was Pierre's first introduction into a strict and fast paced kitchen. Lutetia instilled proper basic culinary fundamentals, structure and work ethic.

In 2016, Pierre, along with his wife and 1 year old daughter Madeleine moved to Seattle, WA to expand their culinary expertise. Seeking to fulfill both lifelong dreams of opening their own restaurant, Pierre and Joanna created Racine (Ra-seen) Restaurant where they can apply their collective years of experience and skills, to showcase the bounties of the Pacific Northwest. "Racine" in French translates to "Roots" in English. And that is precisely what Pierre and Joanna plan to do with Racine; establish roots within Seattle's culinary tapestry and for their little family.

Pierre competed in the Paris Gourmet's National US Pastry Competition, where he placed 3rd amongst 15 of the country's top Pastry Chefs and received a medal for his sugar and chocolate showpiece, chocolate truffles and entremet. A grueling competition that took weeks of thoughtful planning, perfect execution and intricate design.

In 2006, Pierre moved to New York CIty to explore new challenges and experiences in an exciting new city.

Pierre began his New York career with Chef Jeau-Michel Bergougeoux, chef owner of L'Absinthe Brasserie on the Upper West Side. For nearly 2 years he ran the pastry program easing into the New York restaurant scene with classic French desserts and pastries.

After 2 years at L'Angle du Faubourg, Pierre decided to go back to a larger scale restaurant to continue learning and expanding his skills. In 2003 Pierre was hired on as Junior Sous Chef at Pavillon Ledoyen, under the direction of Chef Nicolas Gras. The  National landmark restaurant on the Champs Elysés is one of Paris's oldest and prestigious restaurant with a vast history as an eating establishment since the late 1700's. As Junior Sous the responsibilities proved to be much more demanding, yet rewarding. Pavillon Ledoyen held the highest standards in cuisine and these standards are ingrained in Pierre and influenced in his work to this day.

In 2000, Pierre was invited to join a team of Chefs to travel to Singapore for the Gourmet Food and Wine Festival. Hosted by Raffles Hotel is one of Singapore's most prestigious and elegant luxury hotels. The 15 day festival included some of the greatest restaurants around the world. This opened Pierre's eyes to experiencing new cultures and meeting new people. Pierre knew from that moment on, he wanted to travel and explore his career abroad.

Pierre Poulin was born in Paris, France as a young adventurous child. His playful and daring personality led him to explore anything and everything. At the age of 14, he spent his summers with his grandmother in Brittany, France. He began working at a small bakery and it was there that cooking peaked his interest and he realized it was what he wanted to pursue a career as a chef.