Raymond O.

About Raymond O.

Award winning James Beard Nominee Raymond Ost is a French Master Chef with a career in the culinary industry spanning over 40 years, including 20 years of Executive Chef experience at five star international luxury hotels, and exposure to 3 star Michelin restaurants. Knighted by the French Government, Chef Ost\'s passion for food and farm to table sensibilities lend themselves well to both traditional and innovative cuisine that is both earthy and luxurious.His restaurant, Sandrine\'s Bistro, where he works as Executive Chef, is a highly acclaimed gem in the heart of Harvard Square, Cambridge. A longstanding bastion of French and Alsatian cuisine in the Boston Area, it was voted one of the ten best restaurants in the US by Esquire Magazine.Articles published in : The New York Times, USA Today, Boston Globe, Gourmet Magazine, Boston Magazine, Beacon News, Food & Wine Magazine, GQ, Saveur Magazine,The Improper Bostonian, The Boston Herald, Derniere Nouvelle d\'Alsace (France), and more.TV and radio appearances: WGBH Boston, The Morning Show (NYC), Travel Shows on Canadian TV, various radio talk shows in America and France, and more.Specialties: attention to detail, dedication, serious, great food, inovative food, event planning, special event, celebrity chef, wine tasting, cooking class, fund raiser, Farm to table, education, guest-chef,He is the President of L\'Union des Francais a L\'Etranger, New England.(UFE-NE)

Experience

1. Executive Chef

   Wilson Farm, Inc

   Oct 2014 — Present

   A French twist and a little bit of Europe at Wilson Farm in Lexington Ma, with food from the field to the Table,Dishes prepare every Day depending on the field fresh picking and availability.Organizing dinners in the field, Al Fresco meal, Catering, Food prepared to Go, Fresh Tasting and Samples, Demonstration in the Store with just fresh picked Vegetables,custom made dinner to go, seasonal prepared dishes ( Fish,shellfish, exotic seafood, Lamb, Beef, poultry,Game meat,etc.) a very big selection for every one\'s taste!

Education

• Ecole Hoteliere de Strasbourg

  CAP, Restauration -Hotellerie

  1972 — 1976

Skills

• Hiring
• Bakery
• Food Cost Management
• Gastronomy
• Food Quality
• Team Building
• French
• Fine Dining
• Menu Costing
• Baking
• Weddings
• Event Management
• Bartending
• Process Scheduler
• Culinary Management
• Resorts
• Menu Development
• Gardening
• Recipe Testing
• Income Statement
• Food Industry
• Chocolate
• Local Food
• Wine Tasting
• Ingredients
• Parties
• Pre-Opening
• New Restaurant Openings
• Hotel Management
• Cost Control
• Organic Farming
• Sauces
• Food Cost Analysis
• Food Preparation
• Event Planning
• Food Safety
• Labor Control
• Purchasing
• Haccp
• Inventory Management