La Grande Boucherie has announced the appointment of Chef Michael Taus as the new Executive Chef.
"We are incredibly excited to have Chef Michael Taus join our team," said Emil Stefkov, founder and president of The Group Hospitality. “His extensive experience and creative approach to cuisine align perfectly with our vision for La Grande Boucherie. We are excited for our guests to experience the new culinary program with some great new additions and offerings, including more affordable menu options and French-inspired steakhouse classics he has crafted.”
La Grande Boucherie and Chef Taus are blending Midwestern and French traditions. La Grande Boucherie will expand their steakhouse offerings under Chef Taus’ leadership, whether guests are selecting a ribeye or choosing from one of the French-inspired dishes.
Chef Taus is overseeing changes to the offering and programming this fall:
A new steakhouse Boucherie Meat menu showcasing La Grande Boucherie's signature classic and premium cuts
At brunch, complimentary Bloody Marys and Mimosas with any menu item purchase.
50% off bottles of wine during lunch and dinner service, 7 days a week, until 12/1
'Happy Hour' now runs 7 days a week from 2 pm to 7 pm.
Weekly Entertainment:
Thursday: Live Jazz
Friday & Saturday: Local DJs
Chef Michael Taus, a Culinary Institute of America graduate, has spearheaded culinary teams at city establishments, including his role as Culinary Director at Untitled Supper Club and the multi-concept Gemstone Café Group. Most recently, Taus was at The Wit Hotel, where he revitalized multiple venues, including State and Lake Tavern and The Roof. His leadership extends beyond the kitchen and has a passion for giving back to his community as founding Vice President of the Trotter Project Board. Chef Charlie Trotter was his mentor. Taus is also a contributor to the United Airlines Culinary Council
La Grande Boucherie has announced the appointment of Chef Michael Taus as the new Executive Chef.
"We are incredibly excited to have Chef Michael Taus join our team," said Emil Stefkov, founder and president of The Group Hospitality. “His extensive experience and creative approach to cuisine align perfectly with our vision for La Grande Boucherie. We are excited for our guests to experience the new culinary program with some great new additions and offerings, including more affordable menu options and French-inspired steakhouse classics he has crafted.”
La Grande Boucherie and Chef Taus are blending Midwestern and French traditions. La Grande Boucherie will expand their steakhouse offerings under Chef Taus’ leadership, whether guests are selecting a ribeye or choosing from one of the French-inspired dishes.
Chef Taus is overseeing changes to the offering and programming this fall:
A new steakhouse Boucherie Meat menu showcasing La Grande Boucherie's signature classic and premium cuts
At brunch, complimentary Bloody Marys and Mimosas with any menu item purchase.
50% off bottles of wine during lunch and dinner service, 7 days a week, until 12/1
'Happy Hour' now runs 7 days a week from 2 pm to 7 pm.
Weekly Entertainment:
Thursday: Live Jazz
Friday & Saturday: Local DJs
Chef Michael Taus, a Culinary Institute of America graduate, has spearheaded culinary teams at city establishments, including his role as Culinary Director at Untitled Supper Club and the multi-concept Gemstone Café Group. Most recently, Taus was at The Wit Hotel, where he revitalized multiple venues, including State and Lake Tavern and The Roof. His leadership extends beyond the kitchen and has a passion for giving back to his community as founding Vice President of the Trotter Project Board. Chef Charlie Trotter was his mentor. Taus is also a contributor to the United Airlines Culinary Council
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