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| Dean Dupuis Executive Chef, South City Kitchen Midtown With more than 10 years of culinary experience, Executive Chef Dean Dupuis brings a wealth of knowledge to the Midtown staple that put sophisticated Southern cuisine on the map. As executive chef, Dupuis is responsible for overseeing all aspects of the culinary department, including menu development, quality control, training and motivation. Before coming to South City Kitchen® Midtown, Dupuis served as chef de cuisine at La Coquille Restaurant in Hamilton, Bermuda. During his time at La Coquille, he turned the restaurant into a completely “from scratch” kitchen, including homemade breads, pastas, stocks and ice creams. In addition, Dupuis was selected by U.S. Meat Export Federation to compete in the Concurso Gastronomico in Mexico City in 2005. He went on to claim a trophy in the “most original dish” category for La Coquille. Prior to moving to Bermuda, Dupuis spent five years in Beaufort, South Carolina, working with the Associated Luxury Inns of Beaufort. Starting as executive sous chef at The Beaufort Inn, he was quickly promoted to executive chef of Okra Bar & Grille, another restaurant in the Associated Luxury Inns group that later became Bateaux Restaurant. While there, Dupuis was directly responsible for all kitchen operations and also assisted the general manager with training, hiring, restaurant design and cost control systems. Throughout his tenure with Associated Luxury Inns of Beaufort, Dupuis focused on developing and maintaining strong relationships with local suppliers, helping to sustain Beaufort’s farmers and fishermen. He also introduced products by local producers and increased food quality during his four-year stint as executive chef of the Cleveland Country Club, a full-service country club with 700 active members that offers a variety of dining choices ranging from casual fare and barbecues to formal dinners and weddings. During this time, Dupuis was chosen to prepare the regional annual Club Managers Association of America dinner in 1998. Dupuis is excited to bring his passion for local ingredients and made-from-scratch specialties to the menu of South City Kitchen Midtown. He now resides in Atlanta near Chastain Park. In his spare time, Dupuis enjoys painting, golfing and tennis. |
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