WHO: Arthur Dehaine is chef charcutier for Daniel Boulud’s Dinex Group in New York, overseeing the entire charcuterie department.
ABOUT: Originally from Picardy, France, Dehaine's passion for charcuterie began at age six, helping his father make pâtés and terrines. Arthur studied kitchen and restaurant management at Ferrandi Paris and interned at the two Michelin-starred Le Chambard. He gained further experience at Le Marloe, L’Arome, and Boutary. Under the mentorship of charcuterie expert Gilles Verot at Maison Verot, he honed his craft. Since 2012, Chef Dehaine has been bringing his specialized skills to the international stage. At Daniel Boulud’s Dinex Group in New York, he manages the entire charcuterie department — more than 20 restaurants.
WHAT: Chef Charcutier Arthur Dehaine of Daniel Boulud’s Dinex Group returns to showcase a refined tasting menu that celebrates both classic French techniques and modern charcuterie artistry — perfect for entertaining during the holidays.
WHEN: Thursday, November 6, 6PM - 8PM EST
WHERE: De Gustibus Cooking School
