 Jean-Marie
Cadot, a native of Paris, France grew up in a family that's been
in the restaurant, hotel and bakery business since the 1700's (Cadot
family history). Beginning his training at his father's bakery
when he was eight years old, Jean-Marie went on to apprentice at
Lasserre Paris, a famous three star Michelin Guide restaurant after
getting degrees from the Ferrandi Cooking School and the Grands
Moulins de Paris Baking and Pastry school. He continued working
in Paris, including time at two more Michelin star restaurants,
before coming to New York City and Dallas.
Now with more than 27 years of experience in upscale French restaurants,
including experience in banquet and catering services, Jean-Marie
has opened Cadot Restaurant.
Professional Experience
Lombardie Family Concept May 2008 to February 2009
Hiring as executive chef to open four restaurants.
Olea Mediterranean Cuisine et Tapas May 2007
Opened in April 2007, as consultant. Create tapas menu, hiring
staff, training. Sister restaurant to Lavendou.
Lavendou August 1996 - 2007
Open as Executive Chef for eleven years. It become an established
French restaurant in Dallas with Restaurant mailing list of 11,000
repeat customers. Catering to private party or large event up
to 800 people. 4 Star Rating, Dallas Morning News.
La Caravelle Few months 1990 and May to Sept 1995
Temporary Executive Chef at famous and well established French
restaurant in New York City.
La Panetiere June 1987 to July 1990
Sous Chef for three years at established French restaurant in
Rye, NY. Develop recipe book from daily specials and menu. First
place in Cointreau America recipe contest.
Calluaud's
Sous chef for two years in Dallas, TX, turning between 3 French
restaurants: upscale, bistro, and brasserie.
Pierre's Country Bakery
French Pastry Chef for two years. Developed viennoiseries French
and American pastries, croquembouches, and Easter chocolate. Also
responsible for catering small parties and weddings.
Potel et Chabot
Chef for exclusive Paris catering company. Worked for private
events in Paris and outside events, including two years for Rollans
Garros French Open. Private Chef for Mumm Champagne. Bank Paris
et Pays Bas for executive luncheons.
Royal Evian
Seasonal Chef at Evians les Bains Hotel and Spa Resort for Rostropovich
Musical season.
Mercure Galant
Seasonal Sous Chef for Paris restaurant, one star Michelin
Guide.
Laurent
Seasonal Chef for Paris restaurant, three star Michelin Guide.
L'auberge des Deux Sygnes
Seasonal Pastry Chef for Paris restaurant.
Lasserre Paris
Apprentice for two years, famous Paris restaurant, three star
Michelin Guide
Education and Training
1979 - 1981 Chamber of commerce and Industry of Paris. Graduated
from Ferrandi Cooking School
1981 Graduated from the Grands Moulins de Paris Baking and Pastry
School
1986 - 1987 Military Service, prepared Banquets for officers
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