Jonathan Soudry Email & Phone Number

Cockeysville, Md, Us

Most recently, Chef Soudry started a new catering venture, ROUGE Fine Catering. Through innovative food and efficient process ROUGE has become, in a short 5 years, one of the two largest caterers of it's class in Baltimore. Along with the catering venture, he has opened a Corporate Restaurant at Under Armour World Headquarters and at Ciena World Headquarters. Chef Soudry is now working on a cutting edge food service concept, providing a large variety of freshly cooked, healthy meals to the workplace. Groud breaking cooking, packaging methods, and a unique super innovative distribution system allowing these delicious meals to feed the working population on site at a very economical cost. All that without the burden of having a traditional cafeteria.

Chef Soudry worked as a Corporate Chef in Partnership with Mountaire. Mountaire is a Billion dollar company and is the largest private labeled chicken company in the country.Chef Soudry developed seven new products for Mountaire. All of these products were sold nationwide in supermarket chains such as Weis, Giant, Kroger, Super Wal-Mart, path-Mark,ShopRite, Acme, and many others. Two of these products were rated number six in the prestigious Provisions Magazine's list of the Best New Product of the Year, nation wide in 2003.

Chef Soudry opened 5 Poulet Restaurants in the Baltimore Area and Boston, MA. Except for one location on York Road in Baltimore, all of these locations were extremely successful. In fact the food was so good that a large company called Mountaire Farms asked him to accept a position as a creative Chef/ Consultant. They wanted him to develop new chicken products so they could incorporate them into their line of products to be sold in supermarkets nation wide. Chef Soudry sold all of his restaurants in Baltimore and kept the one in Boston as a test kitchen.

Chef Soudry opened "La Provence" in Baltimore, MD. This was a large restaurant divided into a formal dining room and casual bistro. La Provence seated 250 people. This location became a hot dining spot in Baltimore. It was so successful and profitable that it allowed him to acquire a food court that was adjacent to the restaurant called the "Baltimore Food Bazaar" without any outside financial assistance. There he developed and operated five fast service stores. Chef Soudry successfully sold the entire complex in 1991 in order to begin a new concept called Poulet.

Chef Soudry opened his first restaurant called "David and Jonathans" in Baltimore, MD. This cafe' was very successful, serving French and Italian cuisine. He sold his 50% equity to his brother, David in 1984.