Chef Maurice Brazier was born in the region of Burgundy, France where he began his career as a chef at the early age of fourteen. From day one, Brazier has been working in only the finest of hotel restaurants. During his first years as a chef, he worked in various countries including: Morocco, Portugal, and the Bermuda Islands. In the mid 1960’s Brazier took charge of the kitchen at the Hotel Phoenicia in Beirut, Lebanon, which at that time was the Riviera of the Middle East and home of many first class hotels, casinos, and restaurants. In the years to follow, the Hotel Inter Continental had the great fortune to acquire the culinary expertise of Brazier. As Executive Chef in their Tehran Hotel, he had one hundred chefs and cooks under his supervision. It was in Iran that Brazier had the opportunity to work his magic for kings, the Shah and other royalty.

It was in the early 1970’s that Maurice, as Executive Chef, helped to open the world class Hotel Meridien in Nice, thus beginning his twenty-five year career with Le Meridien. Brazier has traveled the world to various Meridien grand openings to hire and train chefs and cook staff, set up kitchens and of course to create menus.

While working for the Meridien, Brazier has received many awards and accolades for his expertise in French cuisine. The President of France awarded Brazier the title of Chevalier du Merit National to honor his exemplary lifelong dedication to the Art of French Cuisine. Brazier was also appointed as an Officer of Merit to the Department of Agriculture in France for his knowledge, promotion and creative use of many agricultural products. Maurice has also been appointed to one of only 100 seats of the Academie Culinaire de France, an organization which has been governing and controlling French cuisine for about 200 years.

Chef Brazier is also the President of Toques Blanches, the International Society of Chefs. He has made it his goal as President to bring together the fragmented groups of the Society in other countries through meetings, special events and the creation of a quarterly journal. Brazier travels the world with the dedication to preserve the tradition of fine cuisine which so many of us live to enjoy.

Currently, Chef Brazier is the Executive Chef for White House Catering