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Chef Jonathan Soudry has reinvented how catered food moves from kitchen to table. Exceptional restaurant cuisine is achieved at a catered event via “á la minute” cooking, minimally processed product, state-of-the-art heating and refrigeration and a great level of sanitation at every step.In his quest for the ideal culinary service, Chef and owner Jonathan Soudry skillfully combines over 25 years of professional experience with his native French culinary training to bring you ROUGE Fine Catering. Jonathan also has functioned as the corporate Executive Chef at Under Armour’s Humble and Hungry Café, fully developing and implementing a customized “green” nutrition focused restaurant for their 1800 on-site employees.Chef Soudry started his training and career as a child working in his parents’ business in Marseille and went on to receive his culinary training in many renowned restaurants in France. Upon his arrival to the United States, he worked in some of the most prestigious restaurants in Washington, DC, before going on to develop and operate several restaurant concepts of his own in Baltimore and Boston: Among them LaProvence, The China Grill, Café Latte, and Poulet. He has also developed a line of packaged meal products for a Fortune 500 company that are sold in supermarkets across the country. Two of these products have been awarded the prestigious accolade of being among the ten best and most innovative new products of the year on a national level. See below the more recent ventures
Rouge Fine Catering
View- Website:
- rougecatering.com
- Employees:
- 41
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Chef And OwnerRouge Fine CateringCockeysville, Md, Us
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Chef/OwnerRouge Fine Catering 2007 - PresentMost 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.
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Corporate Chef Working In Partnership With MountaireMountaire 1997 - 2007Chef 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.
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Chef/ OwnerPoulet 1992 - 1997Chef 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.
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Chef/ OwnerLa Provence 1984 - 1991Chef 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.
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Chef/ OwnerDavid And Jonathans 1980 - 1984Chef 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.
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Frequently Asked Questions about Jonathan Soudry
What company does Jonathan Soudry work for?
Jonathan Soudry works for Rouge Fine Catering
What is Jonathan Soudry's role at the current company?
Jonathan Soudry's current role is Chef and Owner.
What is Jonathan Soudry's email address?
Jonathan Soudry's email address is js****@****nce.com
What is Jonathan Soudry's direct phone number?
Jonathan Soudry's direct phone number is +141033*****
What skills is Jonathan Soudry known for?
Jonathan Soudry has skills like Cuisine, Culinary Skills, Catering, Restaurants, Cooking, Food Service, Food, Sanitation, Chef, Training, Retail, French.
Who are Jonathan Soudry's colleagues?
Jonathan Soudry's colleagues are Maria Molina, Rodolfo Domacasse, Mandy Browning, Reina Marisol Guevara Orellana, Connor Mccowan, Jeremy Silver, Felicia Riggs.
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