Kohler Co. is pleased to announce the appointment of Nicolas Blouin as executive pastry chef at Destination Kohler, the Midwest’s only Forbes Five-Star and AAA Five-Diamond resort-hotel. Originally from Toulouse, France, Chef Blouin joins the Kohler team with 20 years of culinary experience working in Michelin-starred restaurants and with world-renowned patissiers in Switzerland, France and North America.
We are thrilled to welcome Chef Nicolas Blouin to our food and beverage department,” said Tom Mcginty, Director Food & Beverage Operations-Destination Kohler. “Chef Blouin’s illustrious background and passion for pastry creation will further enrich our dessert program, which continues to be an esteemed component of our culinary offerings.”
Most recently, Chef Blouin served as executive pastry chef at the prestigious Rosewood Mansion Hotel in Dallas, Texas. Prior to Rosewood, he was part of the opening team at Jean-Philippe Patisserie at Aria Hotel & Casino, Las Vegas, Nevada, under the lauded Chef Jean Philippe Maury. Recent accolades, include: winner of “LeNotre Symposium” (2017), a chocolate and sugar showpiece competition in Houston, Texas, and the coveted Valrhona Chocolate Chef Competition, also known as C³ (2015), in Brooklyn, New York.
As executive pastry chef at Destination Kohler, Chef Blouin will lead the professional teams in both the pastry and bread production kitchens. He will work closely with the head chefs at the Destination Kohler restaurants and banquet outlets to elevate baking and dessert menu design and development. Chef Blouin will report directly to Matthew Bauer, newly appointed executive chef at Destination Kohler, and will work closely with Anette Righi DeFendi, head chocolatier at KOHLER Original Recipe Chocolates, as the artfully crafted chocolate business continues to grow.
Kohler Co. also announces the promotion of Wisconsinite Matthew Bauer to executive chef at Destination Kohler, where he will oversee and strengthen all chef development programs at the resort’s 12 dining establishments. Over his longstanding tenure with Kohler Co., Chef Bauer has climbed the ranks from steward at Cucina, to head chef at The Immigrant Restaurant and the Winery Bar, and most recently, food and beverage manager at The American Club resort-hotel.
With a proven track record for delivering results and increasing revenue, Ryan Beebe has been named Forbes rated multi-unit restaurant manager, a newly created role for the resort. Beebe will be responsible for the food and beverage operations of the resort’s Forbes rated outlets, including The Immigrant Restaurant, The Winery Bar, The Wisconsin Room and in-room dining. Both Chef Bauer and Beebe will report to Tom McGinty, director of food and beverage operations.