Maîtres Cuisiniers de France

Award-winning James Beard Nominee Raymond Ost is a French Master Chef with a career in the culinary industry spanning over 40 years, including 20 years of Executive Chef experience at five-star international luxury hotels, and exposure to 3-star Michelin restaurants.

Knighted by the French Government, Chef Ost’s passion for food and farm-to-table sensibilities lend themselves well to both traditional and innovative cuisine that is both earthy and luxurious.

His restaurant, Sandrine’s Bistro, where he works as Executive Chef, is a highly acclaimed gem in the heart of Harvard Square, Cambridge. A longstanding bastion of French and Alsatian cuisine in the Boston area, it was voted one of the ten best restaurants in the US by Esquire Magazine.

Articles published in: The New York Times, USA Today, Boston Globe, Gourmet Magazine, Boston Magazine, Beacon News, Food & Wine Magazine, GQ, Saveur Magazine, The Improper Bostonian, The Boston Herald, Derniere Nouvelle d’Alsace (France), and more.

TV and radio appearances: WGBH Boston, The Morning Show (NYC), Travel Shows on Canadian TV, various radio talk shows in America and France, and more.

Specialties: attention to detail, dedication, serious, great food, innovative food, event planning, special event, celebrity chef, wine tasting, cooking class, fundraiser, Farm to table, education, guest-chef,

He is the President of L’Union des Francais a L’Etranger, New England. (UFE-NE)

Honors & Awards

• Member – Academie Culinaire de France – 2011
• CAP de Cuisine – 2nd in Class – Ecole Hoteliere de Strasbourg France – 1975