Pierre Chambrin was born in Paris, France and began his formal training at “Ecole des Metiers de l’Alimentation”. He received his “C.A.P. de Cuisinier” (apprentice certification) in 1965 in Paris. He worked the next four years at several renowned establishments in Paris: Restaurant des Ecoles, Le Fenelon, Lucas Carton, Pavillion de L’Elysee and Hotel Scribe, then moving to Africa to work for a year in Gabon. He came to the United States in 1969 to open Picot’s Place in Massachusetts.
Chef Chambrin is currently the Executive Chef at the Saint Louis Club in Clayton, a private City Club. Prior to joining the Saint Louis Club, Chef Chambrin was the Executive Chef at the White House, serving both the Bush and Clinton administrations. His forty-five year culinary history also includes ten years as Executive Chef of one of the leading restaurants in Washington D.C., Maison Blanche, which under his culinary expertise was awarded a four star restaurant rating. He is a Master Chef of France, a member of the French Culinary Academy, and involved with several other professional organizations. In 2008 he was named Chef of the Year by the Maitres Cuisiniers de France.