Foxwoods Appoints Exec Chef

Thierry Debailleul

. October 14, 2008

July 19, 2007. Foxwoods Resort Casino, the world's largest casino, has appointed veteran chef Thierry Debailleul as the property's new executive chef. He oversees the culinary team operating the multiple restaurants on property including Paragon, Al Dente, Cedars Steak House, Golden Dragon and more. Debailleul formally joined the Foxwoods team on June 30, 2007.

"Chef Thierry's worldly cooking style will bring amazing depth to our award-winning restaurants," said Dennis Khanh, vice president of food and beverage at Foxwoods Resort Casino. "We're looking forward to the contributions he will make to our culinary profile, especially given his diverse experience preparing food in kitchens all over the world."

Debailleul most recently worked as executive chef of the Pointe South Mountain Resort in Phoenix, Arizona where he was responsible for three restaurants located within the 220-acre resort. Prior to that, he opened the Westin Stonebriar Resort in Frisco, Texas as

executive chef of the Legacy Grill restaurant, the poolside Acqua Bar and Grill and Ernie's Bar. Elsewhere in the U.S., Debailleul helmed the kitchens of the Orchid Restaurant at Mauna Lani Resort in Hawaii and the French Quarter Sheraton Hotel in New Orleans where he adopted the culinary influences of the Pacific Rim and Deep South. Before moving to the United States, he spent five years on the Caribbean island of St. Martin where he prepared regional and French gourmet cuisine at the luxury resort-casino, Port de Plaisance.

A native of France, Debailleul received his culinary education at the prestigious Ferrandi Ecole Superieure De Cuisine Francaise in Paris. Upon graduating, he worked in various upscale restaurants in and around France's capitol city before moving to the west coast to cook at the Rochevilaine Acqua Phoenicia, a luxury spa hotel in Brittany. Debailleul eventually left Europe and traveled to South America where he spent a year in the Amazon jungle preparing delicious cuisine for military personnel stationed in the area.

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