|  Chef Jean-Louis
Palladin is considered one of the culinary geniuses
of the 20th century. He was a master of his craft, known
for his creativity, passion, technique, and commitment
to the very best.
He was as much a teacher as a chef, encouraging and mentoring many while demanding perfection of himself and
all around him. He was funny, laughed easily, and embraced life fully.
In 1974, at 28 yrs old, Jean-Louis won 2 Michelin stars for his restaurant Tables Des Cordeliers
in Gascony, France. At the time he was the youngest chef to have won 2 stars.
Always seeking a new challenge, in 1979 he came to America to open Jean-Louis at The Watergate,
in the Watergate Hotel, Washington, DC.
He found little that was similar to the ingredients he knew in France and certainly few well trained
cooks and servers. He plowed ahead with passion and fortitude.
He learned about the special qualities of Chesapeake blue crab and rockfish, local tomatoes and corn,
found farmers to grow fresh herbs and organic vegetables, and encouraged others to raise poultry and meats
to his standards.
Whether he was visiting a scallop diver in Maine or a cheese maker in California, he ate at every
restaurant about which he had heard good things constantly on the search for the very best talent. He
offered them his product resources, his time and his friendship.
He created a brotherhood among chefs. It can honestly be said that Jean-Louis Palladin raised the level
of cuisine in America.
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