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Pierre Sauvaget, an award-winning world-class chef, brings 35 years of experience and expertise to his table.  Drawing on his earliest days in the family charcuterie and formal Master's training in France, Pierre has created an innovative style of "clean palate cuisine", refined through his extensive travels, study and teaching of culinary arts throughout the world.  Pierre believes in light food accented with basic spices and natural flavors.  To complement his "clean palate cuisine", Pierre applies his advanced knowledge of Reiki, a Japanese healing discipline, to cleanse the food and promote better health and digestion. Enjoying great respect from his peers, Pierre is a celebrated guest chef.  Recently, he traveled for guest chef appearances in Brazil, Australia, China and Europe which include dinners, cooking classes, and media interviews.  Previously he teamed up with a group of world-famous chefs to commemorate Julia Childs' 80th birthday in the tribute, "Merci Julia," and was again chosen to honor her when she received the 2000 Robert Mondavi Food and Wine award at Collins School of Hospitality Management.  Other memorable appearances include fifteen years at the annual Napa Valley Charity Wine Auction, 1994 Tour of Asia with Michel Richard, 1995 International Symposium in Quit Ecuador, 1999 John D. Folse Culinary Institute at the University of Thibodaux and working alongside Michel Cornu of Far Niente Winery. Pierre's talents are recognized around the world.  He was named Chef of the Year by Le Toques Blanche International and honored with numerous Gold Medals from the Empire Chef's Association.  Pierre regularly shares his passion by conducting cooking classes for both the trade and public.  "The Art & Techniques of French Cuisine & Wine" at UCLA (California), "Art of French Cooking" at Long Beach State College (California) and "Culinary Trends" at the University of Thibodaux (Louisiana) are widely acclaimed. Pierre's skill in food preparation extends from intimate gourmet dining to 1,000-plate banquets, as well as management of multiple restaurants and events in the exclusive private club setting.  Sought after for his business acumen in restaurant operations, Pierre's contribution to such notable Los Angeles restaurants as Citrus, La Vie en Rose and Marriott's LAX Theme Room included architectural design, staffing, training and equipping of kitchen facilities prior to opening. Pierre believes education and collaboration are vital to the refinement of his craft.  His dedication to learning from and sharing with the masters in his trade is but one of the marks of his preeminence and style as both a gentleman and a chef. Pierre's future plans include broadening his clientele for special events and guest chef appearances.  Please contact 310-899-1968 for consideration.