Born and raised on a farm in the Loire Valley in central France, Depuischaffray’s future career as a chef was apparent at an early age and he developed an appreciation for great food and wine while cooking with his mother. Later, his studies at the Lycee d’Hoteliere et Tourisme de Val de Loire Blois, France, earned him a Certificate of Culinary Professional Aptitude and a Diploma of Culinary Professional Education and he cooked his way across Europe working in kitchens from France to England to Germany. A desire to explore the cooking regions beyond Europe led him across the Atlantic to Bermuda and Canada for four years before returning to his roots and working with One-Michelin starred restaurants in France and Germany. In 1994, Depuischaffray joined the InterContinental Hotels Group as the Fine Dining Chef at The Grill Restaurant in Cairo, Egypt. He later moved to the InterContinental Manila in the Philippines and the Grand InterContinental Hotel in South Korea. After spending a few years as Executive Chef at the Caravelle Hotel in Vietnam, he rejoined the InterContinental Hotels Group in Madrid and later moved to San Francisco to assume the roll of Executive Chef at the InterContinental Mark Hopkins San Francisco. Along with his vast knowledge of day-to-day kitchen operations and a worldly view of the culinary arts, Depuischaffray has had a multitude of other culinary exposures including, a guest-chef appearance on the international hit television show “Yan Can Cook.” Food & Beverage USA & Canada United States California San Francisco