Coudouy brings many years of experience, 17+ years in fact, that all began in the south of France. His experience there is tempered with five years in midtown Manhattan that elevated the renowned Le Perigord Restaurant to one of Zagats' "Top Fifty Restaurants in New York" garnering attention and accolades from magazine's such as Forbes, The Wine Spectator, and Gourmet.
In years prior Chef Coudouy was specializing in Parisien bourgeois cooking at the Chez Pauline restaurant in Paris, France. Again in New York from 1987 - 1994, his dishes were presented to presidents and statesmen at the United Nations Plaza Hotel in New York. He also served as Executive Chef at the West Park Winery and as Executive Chef/Owner of the Gascogne restaurant in the heart of New York City. He began his career in 1976, first as a butcher at Boucheire Coudouy, in Laruns, France, a family owned butcher shop, and then as Commis Tournant at the Chez Pierre in Paris, France and Executive Sous Chef at La Belle Epoque in Nice, France.
Raised in a ski resort in the French Pyrenees, Chef Coudouy was at the top of the list of culinary school graduates in the entire country of France. He was the youngest chef at a Michelin two-star restaurant where from 1984-87 he trained in Gascon cooking under Hotel du France world renowned chef Andre Daguin.
Now, as the head chef and owner of the long time locals' favorite Gore Range Brewery, Pascal has his sites set on offering fun and exciting dishes paired with GRB's very own handcrafted ales, lagers, and IPA's. If you haven't yet visited Gore Range Brewery now is the time!