Chef Pascal Jeannin - A History of Catering Austin
Pascal Jeannin is a native of the Burgundy region of France, land of legendary cuisine and fabled vintages.
After graduating first in his class in 1978 from the Simon Weil School of Hotel and Culinary Sciences, he began his professional
career in Paris. He honed his craft at such notable establishments as the Hotel Plaza Athenne, Hotel Windsor, Chez Egar and
Fouquets de Paris. He expanded his culinary experience in Mexico City at Fouquets Restaurant and Banquets in the Camino Real
Hotel for two years.
Pascal came to Austin in 1983 to work at the late great French restaurant,
le Bistrot d’Armand. He then joined the Elba Group
as a Chef at Louie B’s for five years. In 1984 he founded Paté du Bistrot,
a wholesale manufacturing business specializing in authentic French style patés,
terrines, and sausages for sale to local stores, restaurants and hotels. Pascal
makes his special
sausages for such fine restaurants as Basil’s, Louie’s 106 and North X Northwest.
He gained a reputation among his peers and clients as an accomplished professional,
specializing in eclectic cuisine and upholding the highest standards.
In 1995, after years of cooking for private functions at the requests of
special friends and honoured clients, Pascal ventured into catering full
time. The business grew by leaps and bounds, fueled by pleased clients who
passed on word of their satisfactory
experiences to friends. After operating out of a small commercial USDA approved
kitchen in southeast Austin for several years, Pascal made the decisive
step of purchasing a larger commercial kitchen
in the spring of 2000 in Central Austin. The newly acquired property was
modified and renovated to
suit Pascal’s growing businesses. The new kitchen was officially opened in
August of 2000 at 1924 East 38 ½ Street.
