Susan Boulot graduated from the CIA and began her first major assignment at the Parker Meridien in New York City where she did both cooking and pastry. Her next stop was Paris, where she worked at the Michelin three-star L’Archestrate, working all the stations in the kitchen. It was during that period of time that she met her husband, Great Chef Philippe Boulot, who at the time was executive chef at the Mark Hotel in New York City.

She then moved to Le Soufflé in the Inter-Continental in London while her husband ran the kitchen at the London Four Seasons. They then moved to San Francisco where she worked at Le Méridien and her husband ran the Four Seasons Clift restaurant. It was then back to New York City where they both finally worked together as a team at the Mark Hotel, her husband returning as executive chef and Susan as executive pastry chef.

In 1994, they moved as a team again to the Heathman Hotel in Portland, Oregon. In the fall of that year, the Great Chefs television team showed up to tape them both for Discovery Channel’s Great Chefs – Great Cities series. Susan and her husband both left the Heathman after it was sold in 2008. She retired except to help out at Mama Lil’s in Portland, and Philippe retained the title of Heathman culinary director after moving over to the Multnomah Athletic Club in Portland.


Chocolate Gourmandise with Chocolate Tuile and Chocolate Sauce

Serving: 6-8 Print Chocolate Gourmandise with Chocolate Tuile and Chocolate Sauce By Great Chefs November 9, 2015 A chocoholic’s paradise: individual flourless chocolate cakes are served warm with chocolate sauce, a chocolate tuile leaf, and a scoop of vanilla ice cream. Chef Boulot garnishes hers with a dusting of cocoa and touch of gold leaf […]

Add to Favourites