Chef Biography
Chef José Gutierrez’s exceptional culinary creativity can be traced to his French heritage and Southern influences. Although native to France with Spanish roots, chef José has been a Memphis resident for over 30 years and hence, a true Southerner. He was born in Provence, France and began his culinary career at the Professional Culinary School in Manosque, France. After school, he worked under the direction of several esteemed chefs and then trained with the celebrated chef Paul Bocuse, creator of Nouvelle Cuisine.
At the age of 22, he moved to Houston, Texas, to serve as chef de cuisine at Restaurant de France at the Meridien Hotel. Two and half years later, in 1982, he began what turned out to be a distinguished, unparalleled 22-year career at the Peabody Hotel’s Chez Phillipe. Here he hosted “master nights” for master chefs and artists and guests included numerous dignitaries like Julia Child. He also held extravagant-themed dinners, such as one celebrating Cristal champagne (traditional champagne of Russian czars), where he created an 18-course menu based from an original 25-course menu from 1872 that Russian Grand Duke Alexei Romanov savored when he visited Memphis.
In 1996, Chef Jose was taped by Great Chefs Television at the Peabody Hotel in Memphis for the Great Chefs-Great Cities series. Then again, in 1997, he appeared in the Great Chefs of the South series for the Discovery Channel. In 2001, he was featured in the Great Chefs of America series that aired on both Discovery and the Travel Channel.
In 2005, chef José opened his own restaurant, Encore Restaurant and Bar, where he delighted guests with his contemporary French-style bistro cuisine. Five years later he joined River Oaks restaurant, which he and his wife, Colleen, now own. Chef José has expertly guided River Oaks
to its status today as one of Memphis’ premier eateries. José’s distinguished culinary career contains many awards and accolades including: (2011) Master Chef of the Year Designation – Maître Cuisinier de France; (1999) Great American Chef Award, Sullivan College’s National Center for Hospitality Studies; (1998) Chef of the Century, The American Academy of Hospitality and Sciences; (1997) Ivy Award Winner, Restaurants &
Institutions magazine; (1996) Master Chef Designation – Maître Cuisinier de France; and (1990) “America’s Best New Chef” award, Food & Wine magazine.
Recipes
Green Tomato Gazpacho
Serving: 4 Print Green Tomato Gazpacho By Great Chefs September 25, 2015 So simple, so fresh, so good: this soup is prepared in a minute by pulsing the ingredients together, then chilled before serving. Toasted focaccia is the perfect accompaniment. Ingredients Green Tomatoes – 2 Green Bell Peppers – 2, seeded, deribbed, and diced Yellow […]
Herb Crusted Pork Tenderloin with Mascarpone Polenta Cakes and Port Wine Reduction
Print Herb Crusted Pork Tenderloin with Mascarpone Polenta Cakes and Port Wine Reduction By Great Chefs June 15, 2015 Herb Crusted Pork Tenderloin with Mascarpone Polenta Cakes and Port Wine Reduction Ingredients Polenta Cakes Onion – 3/4 cup, diced Butter – 2 tablespoons Polenta – 1 cup, stone ground Vegetable Stock – 2 1⁄2 cups […]
Lightly-smoked Pork Tenderloin with Grits Pilaf
Yield: 4 Print Lightly-smoked Pork Tenderloin with Grits Pilaf By Great Chefs June 15, 2015 Pork. Grits, and green tomatoes, those favorite Southern foods, are combined here in surprising ways in this prime example of new American regional cuisine. Ingredients Juniper berries – 1 teaspoon, ground in a spice grinder Ground Coriander – 1 teaspoon […]
Green Tomato Gazpacho
Serving: 4 Print Green Tomato Gazpacho By Great Chefs May 7, 2014 So simple, so fresh, so good: this soup is prepared in a minute by pulsing the ingredients together, then chilled before serving. Toasted focaccia is the perfect accompaniment. Ingredients Green Tomatoes – 2 Green Bell Peppers – 2, seeded, deribbed, and diced Yellow […]
Crispy Lemon Chicken Paillard with Petite Salad Parmesan
Serving: 2 Print Crispy Lemon Chicken Paillard with Petite Salad Parmesan By Great Chefs May 7, 2014 Ingredients For Chicken Chicken Breast – 2 large, boneless, skinless 1/3 cup flour Eggs – 2, beaten lightly Breadcrumbs – 1 cup (alt. panko) Peanut Oil – 4 T Salt and pepper For Sauce Shallot – 1, chopped […]
Shrimp with Sugar Cane and Papaya Ketchup
Serving: 4 Print Shrimp with Sugar Cane and Papaya Ketchup By Great Chefs May 7, 2014 Creative packages open to reveal grilled vegetables or grilled shrimp. The vegetables and shrimp are sandwiched (separately) between leek leaves with a piece of sugar cane to provide a sort of “spine.” The packets are seared in a pan […]
Lemon Cheesecake
Serving: 8 Print Lemon Cheesecake By Great Chefs February 1, 2014 This makes a wonderful light-as-air cheesecake that would be an ideal ending for a summer meal. The crust is made of ground hazelnuts and almonds bonded with butter and sugar. The filling is almost a mousse, lighted with whipped cream. The cheesecake is “sealed” […]
Smoked Trout Cake with Celery Juice
Serving: 6 Print Smoked Trout Cake with Celery Juice By Great Chefs February 1, 2014 New American chefs love smoked trout, a food more widely indigenous than smoked salmon from the Pacific Southwest. These terrific fried fish cakes are balanced by a fresh celery juice and a fennel puree. Ingredients Potatoes – 6 (12 ounces) […]
Lemon Custard Gratine with Fresh Berries and Candied Lemons
Serving: 8 Print Lemon Custard Gratine with Fresh Berries and Candied Lemons By Great Chefs February 1, 2014 These chilled lemon and berry mousses are unmolded onto dessert plates and garnished with candied lemon slices, lemon and berry sauces, and fresh berries. The candied lemons could appear as a garnish on other desserts. Ingredients Candied […]
Avocado Gazpacho
Serving: 2 Print Avocado Gazpacho By Great Chefs February 1, 2014 So simple, so fresh, so good: this soup is prepared in a minute by pulsing the ingredients together, then chilled before serving. Toasted focaccia is the perfect accompaniment. Ingredients Avocado Gazpacho Avacado – 1 Onion – 1⁄4, diced Cucumber – 1⁄2, peeled Clove Garlic […]
Restaurant Information
Phone : 901-683-9305
Address : 5871 Poplar AveMemphis, TN 38119