Jerom DIHUI

EXECUTIVE CHEF

Chef Jerome Dihui’s unique cooking style grew out of his intimate connection to the ingredients of his childhood in Côte d’Ivoire . The vegetables and meats available to him were organic and local, u sually eaten in the same com munities that the food was harvested and butchered, a value that Chef Jerom e maintains in his kitchen to this day.

After attending culinary school in Côte d’Ivoire where Jerome l earned traditional French cooking techniq ues, he becam e the p rivate chef for a UN Ambassador. Working with the UN, he lived in Paris before landi ng in New York in 2004, where he worked at Patis Restaurant for the next 10 years, ultimately becoming Chef de Cuisine.

Chef Jerome runs his kitchen with discip line, dedication and p atience, while serving guests as if they were in his own home. His cooking sty le unifies his value for high q uality ingredients and m ore then 20 years of exp erience in traditional French technique, bringing us an array of authentic and classic dishes to Boucherie.

Jésus JUAREZ

CHEF DE PARTIE

Chef de Partie Jésus Juarez, inspired by his vibrant native cuisine, imagined himself at the helm of a kitchen since his early childhood. Moving to New York City to improve his culinary skills, Juarez worked as Sous Chef in esteemed restaurants including Micheline Star Minetta Tavern and Porter House, where he developed and refined his abilities to select, prepare and grill only the highest quality meats.

In tandem with Executive Chef Jerome Dihui, Chef Juarez focuses his talents and attentions on providing a diverse array of prime cuts of meat, both conventional and unexpected, that make up the foundation of the Boucherie menu and dining experience.

At the Butcher Counter, Juarez reveals his deft skill-set, cooking prime meats in an open wood fire grill to satisfy and delight Boucherie diners. He strives to balance tradition and modernity in his dishes, treating every cut of steak with time honored French technique while using cutting-edge kitchenware for expertly prepared meats.

Dominick PEPE

CORPORATE EXECUTIVE CHEF

Staring on intently for hours next to his Italian grandmother carefully preparing fresh pasta, Dominick was mesmerized by the dedication and love she put into the family meal. While studying for a degree in hospitality, Dominick worked at a family restaurant in Florida where his passion for the kitchen grew, and became clear that he wanted to pursue the life of a chef.

Moving to NYC in 2012 to take a sous chef position at Italian trattoria Olio e Piu, he quickly rose to preside as Executive Chef. In 2015 he opened Dominique Bistro, building the menu and kitchen from the ground up, bringing to life his true vision for the intimate French bistro.

In 2016 Chef Dominick has worked with Chef Jerome Dihui to build the menu for Boucherie restaurant. In line with his traditional culinary training, Chef Dominique prefers the classic approach, yet as a young chef he is inspired by new ingredients and plating styles. With a passion for information, and an insatiable reading habit, he is constantly expanding his culinary perspective, always striving to provide happiness for those who eat at his restaurants.