Interview: Stephane Bocket of CHEZ CATHERINE in Westfield NJ

Stephane Bocket is the Maitre d'hotel of the fine French restaurant, Chez Catherine in Westfield, New Jersey. Bocket directs and manages all aspects of the restaurant and catering. He is responsible for direct training of the employees who work in the front of the house along with scheduling, payroll, wine inventory, and wine purchasing. Bocket maintains very high standards of service for Chez Catherine and it has a top reputation in New Jersey.

While attending and after graduating from French culinary school, Bocket began to work at fine dining establishments in France. After doing his mandatory military duty in the French Army, he came back to work at one of the best restaurants in North of France. He also worked at Disneyland, Paris as a server, then a bartender, and as the assistant manager at one of the bars of the resort. Before leaving Disneyland, Paris, Bocket was responsible for the stewarding service of the biggest hotel of the resort and their convention center. He then decided to return to traditional restaurants and started working in Paris at a small, refined restaurant that faced Notre Dame de Paris. When the restaurant's owner sold the establishment, he worked at Alain Ducasse's restaurant in Paris. After moving to the United States, Bocket continued to work for Alain Ducasse at the Essex House Hotel in New York City. Most recently, Bocket purchased Chez Catherine in Westfield and is the Maitre d'Hotel.

Broadwayworld.com recently had the pleasure of interviewing Stephane Bocket about his career and Chez Catherine.

What was your earliest interest in culinary arts?

I was always interested in cooking mainly with pastry, first at home, and later in middle school with a cooking class. Then, after some travel and staying at different hotels throughout Europe, I fell in love with the restaurant business and cooking. Since then. I attended culinary school.

Who were some of your career mentors?

My main mentors were the couple that I worked with when I was 15 years old and started my career in South of France. Mr. and Mrs. Jourdan were the hardest working people I ever saw beside my parents but at the same time the nicest people to work with. The training was not easy but it gave me a lot of experience. I also learned a lot from, Alain Ducasse, a famous chef who is recognized worldwide. I worked for him in France and in New York City.

What culinary styles have influenced you?

Mostly, my interest is in French cuisine with some influence from Provence with a little hint of Mediterranean.

What do you consider the most distinguishing features of your work?

My motto is to serve good, simple, colorful, and tasty food. My goal is to have guests experience a beautiful plate with a lot of flavor and taste but without being too powerful. Some of our signature dishes are the dover sole prepared tableside, different flavors of soufflé, and of course, escargots.

What is your favorite meal or meals?

One of my favorite dishes is the Dover Sole, but also the Bouillabaisse. I also like a nice stew and desserts that are prepared with chocolate.

Tell me a little bit about your restaurant for our readers.

Chez Catherine has been open since 1979 by the original owner who put her name on it. We recently modernized the décor as the restaurant hasn't be redecorated for many years. As the HVAC had to be redone completely, we decided to heighten the ceiling, change the entry, and make the restaurant look more open. We also changed the color and texture of the walls and the carpet. For our private room, we created the effect of wine cellar by adding some stonework. It is still a Provencal style but revamped to be more contemporary.

Chez Catherine is a fine dining French restaurant located at 431 North Avenue in the heart of Westfield, New Jersey. They serve both lunch and dinner and welcome private events. For more information, call them at 908.654.4011 and visit their web site at http://chezcatherine.com/.

Photo Credit: Courtesy of Stephane Bocket

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