Chef Dominique Theval
Dominique grew up in Paris, he attended Ecole Hoteliere de Jean Ferrandi, a French cooking school where he earned a Certificat d’Aptitude Professionelle de Cuisine. While attending cooking school, he was selected by Chef Jean Plet to be an apprentice at the Hotel Meurice in Paris. He later became Premier Commis de Cuisine at Restaurant Relais Louis XIII. After working at a number of restaurants in Paris, he moved to London where he was Chef de Partie and Chef Saucier at the Whites Hotel and then Demi Chef de Partie at the Four Seasons Hotel, which earned the best restaurant of the year in 1987 by Executive Travel Magazine.
In July 1987 Dominique moved to Bermuda where he worked as Chef de Partie, Saucier at Newport Restaurant in the Southampton Princess Hotel under the supervision of Gerard Vie, 2 Star Michelin Chef Restaurant from when he was at Les Trois Marches in Versailles, France. Dominique began to miss London and moved back in 1989 where he worked at Oscars as Head Chef until 1993 and then at Boudin Blanc. After so many years of experience working for others, he decided to branch out on his own, opening his own restaurant, Mange Tout in central London. There he was recommended as Chef du Jour by Square Meal London Guide in 1996-98. In 1999, he moved to Pnomh Penh, Cambodia where he served as Executive Chef at the Sunway Hotel until August 2000.
He moved to the Los Angeles in August 2000 to be with the love of his life, Liza. In March of 2002 he started at Morels French Bistro and Steakhouse as their Executive Chef where he was responsible for the start up. In 2006, he moved to Taix, the oldest French Restaurant in Los Angeles. In July 2012, he decided to venture out on his own and created Dominique’s Kitchen.