With nearly 25 years in his multi-faceted career, Chef Pouzier joined the Mandarin Oriental, Miami team in its opening year of 2000 as Executive Sous Chef. During his decade of service at Mandarin Oriental, Chef Pouzier has demonstrated the culinary flair needed to take on the hotel’s three food and beverage outlets, as well as its catering and banquet functions. Chef Pouzier brings international expertise to Mandarin Oriental, Miami, having learned a variety of cuisines and methodologies while working for fine restaurants in France, Italy, Greece and the Bahamas.
Since arriving in Florida, Chef Pouzier has worked at the Miami landmark, Grand Bay Hotel, along with other top-rated restaurants in Coral Gables and Port Charlotte. Chef Pouzier has also participated in several charities and community foundations, donating his skills to organizations such as Share Our Strength and Fertile Earth Foundation.
Originally from France, Chef Pouzier learned to appreciate exceptional cuisine at a young age. In his hometown of Lyon, Chef Pouzier attended the Lycee Rabelais a Dardilly where he received Professional Certification for Classical Cuisine (C.A.P.) in 1985.
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