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Made by a Top Chef
About Chef Rispoli
Chef Rispoli’s Heat & Plate dishes were created to offer pre-cooked entrees and sauces, prepared in a real kitchen with high standards, to foodservice businesses. His commitment to the use of the purest culinary ingredients was a natural fit with Le Québécois brand grain-fed veal, known for its incomparable quality and progressive attributes.
Chef Rispoli chose to work with Le Québécois grain-fed veal because of its tenderness, robust flavor, and consistent pricing, allowing his staff to produce Heat & Plate dishes at prices that foodservice customers can rely upon.
Chef Rispoli was born in a small town just outside of Lyon, France. He apprenticed in the French culinary tradition, starting in his first restaurant kitchen at the age of fourteen. After working his way up through fine-dining kitchens in Lyon, he entered the service of legendary chef and flag-bearer of nouvelle cuisine, Paul Bocuse.
His career led him from Lyon to some of the most famous kitchens on the French Riviera, and eventually to Las Vegas, Nevada, where he was part of the Vegas culinary renaissance. While in Vegas he held executive chef positions at MGM Grand, Charley Palmer’s Aureole, and eventually collaborated with Chef Daniel Boulud to open Daniel Boulud Brasserie at Wynn Las Vegas.
