Chef Biography
Fernand Gutierrez was born in 1950 in Dijon, France. Against his parents’ wishes, he began his apprenticeship at the Hotel du Strad in 1964, at age 14.
In 1968, he moved to Grenoble during the Winter Olympics and worked for Great Chef Roger Vergé, who appeared in the Great Chefs of Francetelevision series. His next job was in Monte Carlo at the Hotel de Paris, and then in a few kitchens in the Bahamas.
Finally arriving in the U.S., he became the chef at the Fairmont Hotel in Atlanta, and was hired for the first time by Chicago’s Ritz-Carlton in 1968. He then went on as executive sous chef of Resorts International in Atlantic City, and as executive chef of Inn on the Park in Houston, before returning to the Ritz-Carlton in Chicago in 1983.
Great Chefs Television was shooting Great Chefs of Chicago for PBS in 1984 and caught up with Chef Gutierrez then. He prepared three appetizers, Quail in an Omelet Pouch; Salmon and Sea Bass Terrine and a Tartelette Mikado; one entrée, a layered lamb cake, and a dessert, Warm Apple Tart. All were featured on Great Chefs of Chicago, episode #5.
Chef Gutierrez inspired a generation of young chefs, making busboys into chefs and dishwashers into sous chefs. His greatest gift was as a teacher.
After leaving the Four Seasons Ritz-Carlton in Chicago, he and his wife, Carole, and their children, Eric and Joanna, moved to Mexico City where he opened and operated Bistrot La Bourgogne until his passing in 2006.
Recipes
Warm Apple Tart ►
Serving: 12 Print Warm Apple Tart ► By Great Chefs August 19, 2014 Simple to make, and simply delicious: a swirl of apple slices tops a puff pastry circle. Granny Smith or similar tart apples are perfect for these tarts. If you prepare the apple slices ahead of time, toss them with a little water […]
Layered Lamb Cake ►
Serving: 4 Print Layered Lamb Cake ► By Great Chefs August 19, 2014 These elegant cakes have layers of spinach, mushrooms, and tomatoes topped with overlapped lamb loin slices. Rich and silky lamb sauce surrounds the cakes. Ingredients Lamb and Sauce Racks of lamb – 2, 1-3/4 to 2 pounds each Thyme – 2 sprigs […]
Salmon and Sea Bass Terrine ►
Serving: 12 Print Salmon and Sea Bass Terrine ► By Great Chefs August 19, 2014 This simple-to-make terrine combines salmon and sea bass. It is simplicity itself: the fish is sprinkled with a mixture of sugar and salt, lemon juice and wine, and marinated in the refrigerator. The dressing is spiked with ginger. Ingredients Terrine […]
Tartelette Mikado ►
Serving: 4 Print Tartelette Mikado ► By Great Chefs August 19, 2014 These pretty vegetable tartelettes are topped with bright orange carrot slices and black truffle slices. Inside is a creamy puree of salsify, also called oyster plant. Turnips or parsnips may be substituted for the salsify, an old-fashioned vegetable now difficult to find on […]
Quail in an Omelet Pouch ►
Serving: 4 Print Quail in an Omelet Pouch ► By Great Chefs August 19, 2014 Goose liver-stuffed boneless quail are wrapped in tender omelet pouches and served with port wine sauce. The idea of the omelet pouch could be used with other fillings. Ingredients Stuffed Quail Quails – 4, 3 ounces each Goose Liver Mousse […]