RENE DUBOUSQUET

sous chef

Rene is Haitian American from Long Island, New York. As a child, he loved being a helping hand in the kitchen with his family. He considered himself a strange kid growing up because he would always be watching the Food Network for pure enjoyment while his friends were watching typical kids shows. This made it easy to decide what he wanted to be in the future, a chef. He took the leap of faith and enrolled at Johnson & Wales University for a degree in Culinary Arts where his eagerness to learn was sparked even more. It wasn’t easy leaving his family to follow his passion in the kitchen but he has really made them proud.

At school, he got his first job on campus at a restaurant called Red Sauce. He spent four years there making great pizza and pasta. Rene did an internship at Basta in 2016 who are Vera Pizza Napoletana certified. At Basta he experienced what true Italian Neapolitan pizza was all about from the chopping of the wood to the stretching of the dough. After graduation he took a job at the fast paced Cheesecake Factory working as a line cook for 2 years. It was here that Rene learned how to move in a restaurant kitchen and worked all of the stations including pasta where he excelled. He then took an opportunity to work at Giusto as the pasta cook. This is where the magic truly started to happen and he felt himself start to blossom.

Rene has a great palette and really enjoys being creative. Anytime he was in charge of making staff meal for the team at Giusto, he looked at it like a game of Chopped which made everyone very happy. After 2 years working alongside Kyle and Kevin in the kitchen, he was promoted to be the opening sous chef at Mother Pizzeria where he continues to make people happy with his delicious food. Rene’s favorite pizza is a clam pie so if you see one on our menu, you should order it because he probably created it!