We caught up with Sushi Shop‘s Head Chef, Pierre Boudy, to find out more about his hybrid cooking style and proudest career moments.
What inspired you to become a chef?
I caught the bug when I was little: my father and grandfather were chefs. While my parents worked at their restaurant, I used to cook for my brothers and sisters and as a teenager I started working with my father in the kitchen, sparking my passion. With a love of food and travel, becoming a chef seemed the perfect fit.
Tell us more about your culinary background…
I spent from 16-18 studying hospitality, graduating in 2 years, before heading to Chester for another year. Since then I have worked at Le Fouquet’s in Toulouse, Christian Constant, Cocottes in Paris and Palace Royal in Quebec. I have now been with Sushi Shop for 4 years.
What has been the proudest moment in your career?
It can’t be just one! But two highlights include creating my first menu for Sushi Shop, that reached 120 restaurants in 8 countries! Another is my diploma from Yakuse – only 10 French chefs have this diploma worldwide. A delegation of the Japanese government visited France to examine my work and to award the diploma, an incredibly high honour.
How would you describe your style of cooking?
It is a mixture of styles and genres, with Japanese and French influences. Drawing from my French experience, I always start from my knowledge of French kitchen basics and always ends with beautiful balanced dressings. To honour my Japanese influences, I ensure a touch “Kaiseki”, the harmony of Japanese textures and tastes, is in every dish.
What provides you with inspiration for the dishes on the new menu items at Sushi Shop?
I begin by focussing on popular Japanese cuisine and then add a creative French touch to each dish. Then it is about turning these flavours and textures into the perfect sushi and maki.
Tell us about the process you go through before launching new menu items…
I am constantly seeking new ideas and inspiration from all over the world and every type of cuisine. I research taste, colour, aesthetics and will visualise and imagine them and even draw them out. The first person who tastes my new recipes is my wife.
Then my kitchen team tries them, and finally I take them to Gregory (Marciano, Sushi Shop co-founder). When I work in collaboration with other chefs and artists, it is truly a partnership – a new adventure in sharing and creating!
Do you have any role models?
In Japanese cuisine, I love the recipes and flavors of Chef Nobu. In French cuisine, Paul Bocuse and the Chefs Lyonnais represent everything I admire in French cuisine – perfection, precision and timing.
What food takes you back to childhood?
I love chestnuts and mushrooms! I remember as a kid creating my first pasta dish with grated white truffle.
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