Cucina & Co. MetLife
METLIFE BUILDING AT GRAND CENTRAL TERMINAL
200 PARK AVENUE AT EAST 45TH ST NEW YORK, NY 10166
Tel. 212 682 2700
Executive Chef, Cucina & Co. – MetLife
Growing up in the Basque region of France, Pierre Cauvin was always in or around the kitchen. His family owned an inn and restaurant, the Hotel Bergoudmian, where he learned by assisting both his uncle, who was the chef, and his aunt, who ran the front of the house. When he came of age, Cauvin moved to the U.S. to pursue a culinary career, first at La Crêpe, a restaurant group with which he travelled all over the country, from New York, to Houston and San Francisco.
Cauvin's mother was French, his father, part Vietnamese – as a result, his cooking style is classic French with accents of Southeast Asia. At Cucina & Co., his menu is traditionally Gallic, with dishes like cassoulet, onion soup and braised beef short ribs Bourguignon. In the chef's spare time, he visits favorite Laotian and Vietnamese restaurants in downtown New York with his wife, Kunthea, who is Cambodian.
Cauvin has worked for Patina Restaurant Group (formerly Restaurant Associates) over the past twenty years, with stints everywhere from Brasserie to the U.S. Open. Recently married, the self-proclaimed “gypsy” loves to travel and has finally settled down – currently as Executive Chef at Met Life's Cucina & Co.