Dufour Gourmet, New York, NY

Born in Bordeaux, France, Aurélien Dufour’s food obsession was born of constant exposure to classic French cuisine and his father’s commitment to home cooking. When his family moved to Germany, Dufour began eating sausage at every meal, solidifying his love of charcuterie. By 19 he was working under the guidance of Meilleurs Ouvriers de France—distinguished Charcutier Berranger Gérard at Aux Fins Gourmets, Fischer Frédéric in Houilles, and Gilles Verot at Gilles Verot Traiteur. In 2010, Daniel Boulud and Verot called upon Dufour to run the Dinex Group’s charcuterie program in New York. Dufour began his tenure in the basement kitchen of Bar Boulud, producing terrines, pâtés, and sausages for the full gamut of Boulud’s restaurants. Since his debut in NYC, Aurélien has gained recognition from the press and has upheld a strong reputation amongst his industry peers for the quality of his work, his dedication, and exceptional savoir-faire that only very few know in the United States. In 2013, Aurélien was recognized by Star Chefs as a Rising Star in the Artisan Category, was also named by Zagat, the reputable restaurant guide, as a 30 under 30 Best Chef. In February 2016, he was inducted into the prestigious and exclusive association of Académie Culinaire de France/Maîtres Cuisiniers de France. which preserves and spreads the French culinary arts, encourages training in cuisine, and supports professional development. Chef Aurélien Dufour is proud to present the finest handmade pâtés, sausages and specialty meats that will delight all food lovers' taste buds.