Pierre Gagnaire

Chef Kevin Kowal's culinary philosophy is deeply rooted in unwavering rigor, a principle he deems "fundamental in cuisine." This exacting standard, instilled from an early age and reinforced throughout his distinguished career, forms the bedrock of his daily operations. He associates this rigor not only with precision but also with efficiency and profound respect for the craft and ingredients. As the Executive Chef at Duende, under the discerning direction of the iconic Pierre Gagnaire, Kowal's ethos is centered on the masterful interpretation and impeccable execution of Gagnaire's inventive and surprising culinary vision. His role demands a relentless pursuit of perfection, translating intricate concepts into tangible dishes that uphold the establishment's two-Michelin-star reputation. He is intimately involved in the selection and reception of daily provisions, underscoring a commitment to quality ingredients. Ultimately, Chef Kowal finds immense satisfaction in applying his rigorous discipline to deliver a pure sense of "bonheur, du plaisir aux gens" through his exquisite culinary offerings. Chef Kowal's technical mastery is characterized by a hands-on, meticulous approach, with a particular emphasis on the foundational stages of preparation. He prioritizes precision in "la mise en place des poissons et des viandes," meticulously overseeing their sorting and cutting. He is known to work "à tous les postes" within the kitchen, demonstrating a comprehensive understanding and control over the entire culinary process, with a stated preference for "la préparation des sauces!" Operating within Pierre Gagnaire's acclaimed framework at Duende, his approach to flavor and plating is guided by the necessity to flawlessly execute Gagnaire's "inventive" and "surprising" cuisine. His technical prowess ensures that the complex "exigences" of each dish are perfectly translated onto the plate, maintaining the restaurant's high gastronomic standards. While the creative authorship largely rests with Gagnaire, Kowal's execution is pivotal. A notable dish mentioned under his supervision at Duende is the "tête de veau."

Career

• Chef exécutif at MAISON ALBAR IMPERATOR (Duende), Nîmes
• Chef exécutif at Restaurant Baca’v Emile Cotte, Boulogne-Billancourt
• Chef-cuisinier at L'INEDIT, Paris
• Chef de cuisine at Ducasse Paris, Paris
• Chef at Taillevant, Paris
• Demi-chef de partie at Domaine de Chateauvieux, Switzerland
• Collaborator at Johan Leclerre, La Rochelle
• Cook at Various ski resorts, Various locations, France

Mentored by Pierre Gagnaire, Johan Leclerre, Alain Ducasse.