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
