Chef Biography
Fabrice Mallet was born in Orléans, France in 1959. After graduating from Lasource Culinary School in 1976, he apprenticed at Le Coq d’Or in Tours, France until he went to serve his country in the French Military Service (1978-1980).
Upon discharge, he immigrated to the United States working two years as chef tournant at the Biltmore Hotel and at Bernard’s Restaurant in Los Angeles. In 1982 he moved over to La Serre as pastry chef and then up to San Francisco’s Chez Nichol as chef de cuisine in 1983. Later that year, he went to work for Chantel and her husband, Great Chef Hubert Keller, at Fleur de Lys as pastry and catering chef.
Seven years later, Chef Fabrice moved to Tucson, Arizona to work under Great Chef Janos Wilder at Janos. Shortly thereafter, the Great Chefs television crew showed up to tape Chef Mallet for the Discovery Channels Great Chefs of America series.
In 2011, chef suffered a perforated ulcer and was recovering until 2014, when he was hit again with the same issue. We wish him well and hope he recovers soon enough to return to the kitchen of Janos Restaurant.
Recipes
Ibarra Chocolate Soufflé with Minted Serrano Ice Cream
Serving: 6 Print Ibarra Chocolate Soufflé with Minted Serrano Ice Cream By Great Chefs September 29, 2015 These lovely individual soufflés are made with two kinds of chocolate, sweet Swiss Callebaut chocolate and Mexican Ibarra chocolate, which is scented with cinnamon and ground almonds. They are served with mint ice cream that carries the surprising […]