Executive Chef

Jean-Marc Belliveau

[email protected] · (504) 555-0146 · New Orleans, LA · chefbelliveau.com

Executive chef, 16 years across French and Gulf-Coast kitchens. I built the Maison Rouge tasting menu that earned a Michelin Bib Gourmand in its first year.

Signature Dishes

Charred Gulf oysters, brown-butter mignonette
Duck confit, sherry-braised lentils, pickled ramp
Chicory-root panna cotta, burnt honey

Experience

Executive Chef, Maison Rouge2019 — Present
New Orleans, LA
  • Built the 7-course tasting menu that earned a Michelin Bib Gourmand, first year eligible.
  • Run a 14-person kitchen at 92% food-cost target across 3 consecutive years.
  • Sourced exclusively from 6 Gulf-Coast farms and fisheries; menu changes every 3 weeks.
Sous Chef, Bastide2014 — 2019
New Orleans, LA
  • Promoted from line to sous in 18 months; ran the pass on 5 dinner services a week.
Line Cook, Le Comptoir2011 — 2014
Lyon, France
  • Trained under a 1-star chef; rotated garde-manger, saucier, and pastry stations.

Education

Grand Diplôme, Culinary Arts2009 — 2011
Le Cordon Bleu, Paris