November 8, 1965 |
Ossining, New York
|Other names||Chef Dan Coudreaut|
|Education||Culinary Institute of America|
|Occupation||Executive chef, McDonald's, 2004-present|
Coudreaut started his culinary career at the age of 14, washing dishes in a local restaurant in his hometown of Ossining, New York, a town located an hour north of New York City. In 1995, he graduated at the top of his class from the Culinary Institute of America (CIA).
After graduating from the Culinary Institute of America, Coudreaut was hired as executive sous chef at Café Pacific before moving on to become the club chef at the Four Seasons Hotels and Resorts both of which are in Dallas, Texas. In 2000, he moved to the field of chain restaurants, joining Metromedia Company's Ponderosa Steakhouse and Bonanza Family Steakhouse chains as director of culinary product development. He joined McDonald's in 2004, taking over as Executive Chef from Rene Arend. As Executive Chef, Coudreaut's main responsibility is helping the creative team of chefs to create concepts and develop new menus for McDonald's approximately 36,900 outlets by brainstorming and testing hundreds of menu items each month.
Coudreaut's accomplishments have been recognized through many honors and accolades throughout his career, including being listed among the NRN 50:R&D Culinarians by Nation's Restaurant News in 2003. In 2006, he received the magazine's Chef/Innovator MenuMasters Award.
Coudreaut was responsible for the addition of several items to McDonald's national menu, including:
- Asian and Southwest Chicken Salads
- Angus and Chicken Snack Wraps
- Angus Burger line of sandwiches
- McCafe coffee drinks
- Real Fruit Smoothie beverages
- Spicy Premium Chicken sandwich
- The most powerful chef in America -- Dan Coudreaut's decisions affect millions of diners -- not to mention the edamame industry, March 20, 2007, by Kevin Pang, staff writer for the Chicago Tribune, accessed 8/15/2014.
- Goodman, Matthew (November 2, 2008). "Dan Coudreaut: the chef with 25m customers". The Times. London. Retrieved 2010-08-21.
- "The Challenges for McDonald's Top Chef". Business Week. September 14, 2009. Archived from the original on 2010-11-23. Retrieved 2010-08-21.
- Dan Coudreaut ’95, Senior Director of Culinary Innovation at McDonald’s U.S. - about Chef Dan Coudreaut - at Food Is Life website