Didier Poirier

Didier Poirier has over 30 years of experience in the culinary industry. Didier began their career in 1986 as the Chef de Cuisine at Los Feliz Inn, where they were responsible for all facets of lunch and dinner, and supervision of a team of six kitchen staff members. In 1988, they moved to Citrus Restaurant as a Chef de Partie, Poissonier, and Patissier, where they were responsible for daily ordering and preparation of food supplies. Didier then joined Patina Restaurant Group in 1989 as a Chef de Cuisine/Catering, where they were responsible for creating menu and coordinating all aspects of preparation for off-site catering services. In 1990, they became the Executive Sous Chef and Chef de Cuisine at Fennel Restaurant, owned by world renowned French Chefs. Didier then moved to Tulipe Restaurant in 1991 as a Sous Chef, where they ran back of house lunch operations and was responsible for daily inventory and food ordering. In 1992, they became the Executive Chef at Barsac Brasserie, where they were entirely responsible for all facets of kitchen operations and back of house management. In 1994, they joined Marina Del Rey Yacht Club as the Executive Sous Chef, where they worked closely with the Executive Chef to create and prepare daily specials for upscale clientele. In 2016, they became the Director of Sales at H Wines. Finally, in 2017, they joined White Toque as the Sales And Marketing Specialist - PNW and Sales & Marketing Manager Canada.

Didier Poirier obtained their High School Diploma from Collège Le Vieux Colombier in 1979. Didier then went on to pursue a Culinary Arts Degree (CAP) from Centre de Formation d'Apprentis de Cuisine, Le Mans FR, which they completed in 1981.