Chef...It is with both my fondest memories and now saddest moments that I am honored and full of emotion to write this tribute to you and your family. Kathy, Ryan and Adrian and all of your family members, you are in my thoughts, prayers and heart. I know we have all lost an amazing human, yet nobody more so than you and your family. Chef, i will miss you. Beyond fucking words. We cooked our hearts out from way back in the earliest of Rover's days. Hair on fire. Pushing the fucking limits and boundaries each and every day and night until wee hours in the morning, only to finish service, clean up and hang in the dining room to talk about all the things we would do the next day. Rodger, you and myself feeding and breathing and living the life of a chef. Creating and forging the farm to table movement before it was even a concept. It was truly a rock and roll, addictive, total ball's out kitchen and one that i will always hold dear and close to my heart and cherish the times spent together. You left your mark on me. Instilled great passion, desire, dedication and perseverance. Pushed me to create and find the best in who i am as a chef. I believe we pushed each other. The memories are so many to write about and yet seem like only yesterday and will forever live within my soul. You are a great man Thierry. A great father. A loving husband, as it always showed in all that you did. As a human you set an example of how to be humane, be giving and so thoughtful, and full of life and heart...which is what drew me to you sometimes the most. Your cooking flawless. Your kitchen always pushing the fucking limits and your palate out of this world. The fun, laughter and craziness we always had was second to none. Your spirit and sense of humor magnetic. I believe the times spent in the early years were some of the best ever. Unparalleled without restraint or constraint. Striving to get Michelin stars that were not even awarded in Seattle then, and still aren't. That didn't stop us. Not a fucking chance in hell chef. What an honor and privilege it was to have been your chef on two different occasions. It helped build the foundation and fostered the drive and commitment of the man and chef I am today. I know it created some disappointment when i left, and albeit a bit earlier than we anticipated, but as you well know chef...a young chef needs to spread his wings when they feel it is time to fly. It was meant of no disrespect, but as a tribute, homage and honor to you as my chef. I only had hoped to make you proud, as i worked so hard to carry on the reputation and legacy of your teachings. Thank you, chef, for welcoming me into your kitchen in 1989 to lead the team and fuel what would become my fire of chef life for decades to come. I will always remember your kindness, wisdom and camaraderie throughout those years, both working alongside you and with you at various events and at the Rainier Club where we enjoyed some amazing guest chef dinners together. I toast to you Thierry and your beautiful family. This is not goodbye...ill see you again my friend...see you again!
Au revoir.....bill

Thierry - I miss you! I don't know why things happen the way they do, but
Alan's and my life have been so much fuller because of the 30+ years that we have known you. It was a quick segue from client to friend - a friendship that grew to include our families and never wavered.

Thierry introduced me to delicious and exotic foods as well as some things I never knew could (or should) be eaten. Caviar tastings always stirred great enthusiasm, sweetbreads took more than some convincing, but encouargement and explanation of how to use lamb's blood in cook left me, uh, speechless?

He was beyond a joy to work with. Not once, ever, in all those years did anyone say a bad word about him and I never heard him say a bad word about anybody. Our collaberations to promote The Chef in the Hat were filled with fun, laughter, and MANY memorable experiences.

I remember when he started wearing his first fedora, the fun and laughter of cookbook meetings with Cynthia, the famous "Julia Child Dinner" (and the lively "discussion" between Thierry and Harvey Steiman as to whether one of the most anticipated wines being served was corked or not), as well as the well- known writer who wanted to cover the legendary Halloween dinner and had to be sent home in a taxi at the end, having greatly "overindulged". So many fundraisers, the James Beard House, wine dinners.... 

I was in a meeting with Thierry on February 28, 2001 when the Seattle Nisqually earthquake hit and lasted close to a minute. It took a moment to comprehend what was happening, but Thierry figured it out first and pulled me into the doorway with him. The moment it stopped, he took off running as fast as he could. A bit dazed, I yelled after him, "Where are you going? Should I run too?" Home, he yelled over his shoulder - I have to make sure Kathy and the kids are okay."

And that was Thierry - he adored his family. And everyone within his world - his entire Rover's staff, fellow chefs, my husband Alan and myself - became part of his extended family. 

Thierry, we all learned so much from you. You truly lived life to the fullest and left the world a better place.

Thank you for your time, your optimism and your essential and wise advice. Thank you for being there for the important moments and for teaching me to look at trees and breathe when it was difficult. Thank you for coming in on a Friday evening to make crêpes for an incredible team of instructors of French, who will never forget that unique evening with The Chef in the Hat; and for making them madeleines when Covid hit and we started teaching online. Thank you for joining us to welcome ambassadors and consuls. And for your messages of encouragement during the board meetings and during the Covid years. For your words when I announced my departure; and your messages afterwards. You are deeply missed. Repose en paix!

Kathy, Ryan and Adrian, my thoughts are like a jumbled ingredient shopping list, but I shall try to put my words together to create a written meal worthy of such a great man and chef. I hope that through these words, you will know that I stand with you in your loss.

“Tell me what you eat, and I will tell you who you are.” – Brillat Savarin

Over thirty years ago as a newly transplanted New Yorker, I wanted to find and eat at the best restaurants in Seattle. On a suggestion by a new friend, I made reservations at Rover’s. After being seated, the first of many profound statements was made. It was so quiet and simple in its delivery, yet, like so many of Chef’s creations, so bold. The table was dressed in white linen, adorned with sparkling glassware and silver. What was most notably absent were any form of salt and pepper shakers, which in any other restaurant are as ubiquitous as a Starbucks is on every street corner. The statement it made was deafening, Mesdames et Messieurs, your food will arrive perfectly seasoned and it needs nothing more than your palate to enjoy. At the end of an exquisite and indulgent evening of dining, I walked away thinking that were I to quit my current career, I would want to learn how to cook and with luck, work for this great chef. This was the beginning of my culinary journey at Rover’s.

A few years passed and indeed I had changed careers. I had gone from being a successful commercial photographer to the abject chaos of being a line cook at one of Seattle’s fish houses. It was all about numbers and how many covers could be served on any given Friday or Saturday night. Was I able to cook and serve nearly 400 dinners from the 600 fahrenheit grill from hell in front of me? Feed the raging beast a piece of wild salmon along with the thirty other entrees cooking ahead of it and then slap them onto overheated plates, and on through the pass to a cadre of waiters. By the end of each night, I would lose a kilo in body weight to sweat. Speed was the essence and neither quality control or culinary passion were part of the kitchen’s lexicon or mandate. I longed for constraint, finesse, and artistry.

Oui Chef!

A garde manger position had just opened at Rover’s. What was a garde manger? I knew twenty different ways to curse in Spanish but didn’t have a clue as to what this meant. Little did I realize that it was the title of an adventure that continues to captivate me to present day. Nor did I realize that it was chapter of being able to work for a man who was the most demanding, proficient, creative, sincere, at times frustrating but always one of the kindest people I’ve ever known. I arrived at Rover’s with culinary skills as green as a spring fiddlehead and as unrefined as a weed infested lawn. It was from Chef that I learned all that I know about food. I watched a true artist at work. He was Michelangelo, Matisse, or Cezanne with a sauté pan instead of a brush. His canvas was always a white plate and each of his flavors where strokes of genius.

“Jacques, you eat first with your eyes. Make each dish parfait.”- Chef Thierry Rautureau

It took me a month to learn how to brunoise shallots and chop parsley to Chef’s standards. Two months to make pomme mousseline and another four months how to correctly dress salad greens and do dots and swirls of coulis to finish each plate. It was under his guidance that I learned how to take my first baby culinary steps. Chef was a demanding but excellent teacher despite his frustration with me and I’m sure daily questioning why I had ever been hired. I mastered each of these skills with one exception. I could never produce a pomme dauphine that was presentable. Considering the repertoire of other skills, this should have been something I could do while sleepwalking. It was another frustration that Chef had with me. One night, while working next to a gentleman who was doing a stage in the kitchen, he was asked to make pomme dauphines. This man had been a protégé of Steven Hawking and of course on his first attempt, he made them to perfection. Upon seeing them in the tray, Chef gave me the look, to which with great vindication, I pointed out that it took a true rocket scientist to make these damn things. Chef nearly doubled over with laughter, and I never had to try to make them again.

The mentor cooks for the comisse…

One day, I arrived at the restaurant at around 8:00 in the morning. It was going to be a long day. That night we had two V.I.P.’s coming for dinner. While no more important than any other guest, because they were food critics from out of town, in my opinion a pinch or two of extra perfection should be added to each dish. Chef was already in the kitchen at the stove. I made espressos for both of us while he was cooking. He wordlessly plated up potato risotto topped with a pair of poached eggs for each of us. He then took a large black truffle and shaved an egregious amount over each plate. We sat across from each other silently eating our food that was so simple, yet so exquisite. The best flavor of all was the love that Chef put into both of our plates. Lesson of the day, feed the body, feed the soul and always cook with love. As we finished our meal, we sat back, smiled at each other as I bowed my head and spoke the only two words of the morning – “Merci Chef.” As the day progressed, I would recite to Chef all the different produce, meats, and other ingredients we had on hand for him to play with. That night I watched him create 13 courses, many of which I had never seen come out of the kitchen. I stood in awe watching a master compose and bring each dish to perfection. He allowed his talent to improvise and run wild. I can only equate it to what it might be like to watch Mozart create a symphony or listening to Miles Davis as he jammed to the outer limits of his imagination. It was an evening of culinary magic that now thirty years later comes back to me as if it was only last week that I stood off to Chef’s side drooling and marveling at his talent.

Everything I know about food today comes back to what I learned in that humble kitchen taught to me by a larger-than-life man. He showed me to use only the best ingredients available, to honor each ingredient and to cook with passion and love for those I care about. Two days ago, I finally had the opportunity to cook for a woman who has captivated my heart. Early in the morning I wandered around a huge open market in Budapest, finding culinary treasures to convert into lunch for she and I. Spring morels, fresh ramps, tagliatelle, cream so thick that it could barely be poured and fabulous Parmigiano Reggiano. Beautiful hand made rose infused truffles and a pair of petite pastries for dessert. She arrived to a counter covered with mise en place ready and waiting to be cooked. A pasta dish with morels, ramps, cream, parmesan and a pan overflowing with amour. A simple dish that in no way mirrored the complexity of what Chef taught me but did not stray or deviate from honoring the principles of great ingredients and cooking with passion and love. Feed the body, feed the soul, nourish the heart. She loved every bite and in turn, I became a lucky man to have such an amazing woman be the guest at my table of life.

For all the gifts you bestowed on me so long ago that I have in turn been able to share with those I love - Merci Chef.

This is Kevin and Mary's daughter and Siobhan and Taf's sister --- even as a kid I knew how special it was that I could be sincere friends with friends Mom and Dad had, too, which included both Thierry and Kathy respecting me as a kid (chocolate!) and a 20something in Chicago (Neo!). I remember Mom coming home from their first meal at Rover's and putting lavender by my pillow. I remember Thierry sitting near when I was sick and at Dad's ceremonies. When I was home for work, I loved visiting Loulay to have a solo drink at the bar or to sit with a book; I knew I could just be there. Thierry taught me to lead from the front, as Ryan said; to rest (I know he taught Dad too); and to learn. So much love to you all----and to the dance.

Kathy, Ryan and Adrian,
We are so sorry for your loss. We are also sorry we can’t be with you today.
Thierry was a star chef, but if he had never cooked a dish he would have shown just as brightly. His character, personality and strength were what we will remember most. Simply put, he was a GREAT guy and a true asset to the world. The world is poorer for his passing. This hurts. You are in our thoughts and prayers.
Sheila and Steve

À notre compatriote et cher ami Thierry :
Ton super talent a enrichi la scène culinaire de Seattle à un haut niveau.
Ta générosité , ton sens d’humour et ta joie de vivre restera toujours avec nous .
Reste en Paix Ami Thierry . ❤️
Domi & Chou

Too many great experiences to share. First wonderful meal upon arrival to Seattle in 1990, dressing as a cow for the 13 course Halloween dinner…. Many exchanges of cooking stories at events and socials. You always made me feel important - thank you Terry for all that you have done for our community.

I've known Thierry since he worked as a sous chef in Los Angeles with a 25" waist.
He moved on quickly getting married and starting his own restaurant "ROVERS"
in Seattle, being the master chef. Soon the very involved father of his two delightful sons. Through this all Thierry remained the most generous person I've ever known, he gave of himself at every opportunity and was always ready for a laugh and conversation, his joie de vivre never diminished and in the end he was the bravest person I've known.
I Thank you Thierry for being a part of my life and know that I'm sad that I won't see you anymore. RIP DearThierry

So many memories over the years come to me when thinking about Thierry and the special spaces he (and Kathy) created for experiencing not only great food but that special feeling of being welcomed, really welcomed into the restaurants they had over the years. I always went with the hope that Thierry was going to be in the kitchen and would come out and share some of his inimitable laughter and great spirit with me and my friends. It was better than the best dessert when he would grace our table by stopping by for a hello.

At Rovers, with Ernie Pino and crew. . . with that amazing egg to start! My first real haute cuisine dining and I will always appreciate The Chef in The Hat for opening my eyes to that world of enjoyment.

At Luc, including probably the last evening of service before the Pandemic shut everything down. . on a first date with someone I didn't know(kinda awkward) . . .then Thierry and Kathy came in and talked to us for a long time, treating us like we were important enough to spend time with after their very long day at work(no longer awkward!).

At Loulay where I hosted several large groups of explorers/speakers from the National Geographic Live series where the kitchen would stay open just long enough for us to hoof it up from Benaroya to enjoy a fabulous dinner after show. So appreciated and remembered.

At various private homes where parties were going on and if Thierry was coming, there was a palpable "extra" anticipation of what delectable surprise he would contribute.

Beyond the amazing prowess of his chef-ness: his generosity of smiles, laughter, true engagement as a friend. A delight of a human being.

He made a difference in my life, and he will be forever remembered and missed. My deepest condolences to you, Kathy, Ryan, and Adrian.

I started to know Thierry on a personal level in 2022 only, when I joined the Alliance Française community as its new Executive Director. Before that, just like numerous Seattleites, I knew of him as the Chef in the Hat whose restaurants and food I loved. Throughout my first months on the job, he was always there for me, showing support, sharing his knowledge of the AF community with me, making me feel welcome, inspired and hopeful.

He had the special gift of connecting the different communities who knew him. I will always cherish the memory of being invited to talk about the Alliance Française on his radio show, Hot Stove, co-hosted with his dear friend, Tom Douglas. Other precious memories are the cake with pineapple and edible flowers he made for my first teachers and board potluck at the AF Seattle, or the numerous meetings we had planning the return of our in-person Gala in October 2023, after four years of pause due to the pandemic. At the Gala all the guests knew we were drinking the wine Thierry picked and although he couldn’t be there with us in person, we were all so grateful for his excellent choices.

I am deeply sorry for not having the chance to work with Thierry for many more years. I am grateful for his contributions on the AF Board for more than 10 years under the previous leaderships, and I know the Alliance stands on the shoulders of giants like him. I feel so blessed to have had the rare opportunity to get to know him, even for a moment in time, throughout my very first year at the Alliance Française. I will never forget these precious months and will always remember that for him the happiness of the people he worked with mattered the most.

Thank you, Thierry, for your generosity, kindness and trust. Merci infiniment, Thierry. Tu nous manques énormément. Otilia

My relationship with THE CHEF, for in my mind he is the only one who has earned that title, started when I became his accountant at Rovers. Through his progression from Rovers and Luc to Loulay, Thierry became a mentor in a well-lived life. Like him, I am a farm boy who came to the big city for its opportunities and diversity. I was amazed at what cuisine could be when I had my first meal at Rovers. It was beyond anything I could imagine. Thierry opened my eyes in other ways with his business sense and drive. He has always been someone I could point to as the epitome of entrepreneurial drive, hard work and success. As "self-made man" who never lost sight of the team that surrounded him, I know the most important part of him was his Family.

Thank you Chef for all you taught us.
 

Thierry leaves a huge empty space in the French Community of Seattle and our thoughts are going to his lovely family. Maryse and I first met Thierry at his restaurants. He was always welcoming and very kind, ready to share incredible stories about Seattle, the culinary world but also his life and his family.
Both Thierry and I joined the board of the Alliance Française de Seattle at the same time and this is when I had the opportunity to really discover him. He was generous, always volunteering, suggesting ideas, sharing his experience on how to best set up an event and draw people. Thierry was a great Marketer !
Thierry, tu resteras toujours dans nos pensées.

While attending the Alliançe Française gala in 2018, it was my great pleasure to be seated next to Thierry and Kathy. There are a few people in this world when you meet them, they feel almost like family, and this is what that evening felt like. It took us about five minutes to get through the surface level chit chat and into the marrow of life stories, recent heartaches, cooking techniques, and future dreams. By the end of the evening, I realized that this level of warmth, humor, and intimacy came preternaturally to Thierry. And that Kathy’s American ebullience, insight, and straight-shooting paired perfectly.

And while the events of recent years meant that I did not get to appreciate these qualities as often as ideal (to echo Ryan and Adrian, I would have wanted more), I was able to see that Thierry’s heart grew stronger even as his lungs grew weaker. His sense of humor more piquant. His brand of masculinity enhanced by a willingness to be vulnerable. Thierry exemplified Frenchness and made it better.

One of the more humorous things Thierry said was when we were dining at L’Oursin, and he asked about jambon as an appetizer. When I replied I don’t eat pork, he retorted: Good thing, it’s ok, it’s jambon. 

I will remember Thierry with gratitude and affection. I will cook. As he did, I will try to live with all my senses until I take my last breath. 

From the moment Theirry walked in the door he lit up the room. We met Theirry at our forever favorite restaurant, Rovers, when he walked from table to table making everyone feel like they were the most special guests in the entire room. We immediately became friends and 34 years ago Kathy even ended up doing our wedding flowers. Food, friendship, & frivolous fun …our funny Frenchman will be toasted today and will always live on in as a true legend in all of our hearts.
             Ron & Joan Bayley

Thierry’s death leaves a huge hole in lots of people's lives, in the French speaking community of Seattle, and I lost a friend that became a life philosophy role model on many aspects over the years.

I was first introduced to Thierry in the mid-2000s when his book came out and he presented it to Microsoft employees. He was already a figure of the culinary establishment of Seattle back then with Rover. I was impressed by his energy, humor, and no-nonsense approach to cuisine.

Over the years, our paths have crossed many times. Whether it was through event for Francophile and Francophone community of Seattle or by dining out at his restaurants for a fun evening or for special occasions such as our son’s 18th birthday, I always came out energized positive, and smiling from those encounters.

Seven years ago, I had the opportunity to join the board of the Alliance Francaise of Seattle where Thierry was already serving for several years. From then on, I discovered much more about who he was, and his incredible personality and I don't think anyone could spend any decent amount of time with Thierry without immediately falling for him.

Thierry was one of the most positive, go getter, forward-looking, and funniest man I've ever met. He was always ready to help, always ready to donate his time and money for causes he believed in, always ready to say “yes” to any request of help, and he was one of the funniest men I know.

Although my stomach twists every time I think about him having passed away so early, I think what I’ll remembered the most about Thierry is our hilarious banters and silly (“potaches” in French) joking around we would have every time we met.

The second most important thing I will remember is that Thierry’s demeanor throughout his ups and down always demonstrated that, in life, dwelling on the past issues had zero value, that what was done is done and only what you were deciding to think and do from then on mattered. Throughout his health ordeal I always saw him thinking about the future, being excited about what he was planning to do in the next week, month, or year. He never much looked back at what could or should have been, but always focused on moving forward, on what was next.

It took him leaving us on that somber October Sunday for me to realize how much, maybe that's why I always felt he was so special to me, how much he reminded me of my late grandmother. She too had many health and personal challenges in her life, but up until her very end, she was always the most positive and funniest person I had met.

I hope you both bump into each other up there. I'm sure you guys will immediately click and that your smiles and laughter will resonate forever in our heart and memories.

Tu nous manques tellement mon ami, on ne t'oubliera jamais.

Olivier & Tanja

so very sad that i can't join you for the remembrance and tribute for Terry---what a joyous, happy, caring, loving, giving, sharing plus so many items of perfection--all these are a tribute to Terry.Seattle was so fortunate to have such an incredible person with a joyous spouse so compatible with all her husbands qualities.
The Hat was his symbol ----under the hat was a giant in the restaurant business where he applied all his talents and giving nature to his guests----he lived for them---they lived for him.  His creative nature in his French Kitchen would have made Napoleon proud----even when he produced spaghetti and meatballs . We teased Terry that he must have leaned his trade travelling the Italian Border.

Terry gave so much from his success ---how many times and how much fund raising was generated from his support to Food Lifeline and feeding the underpriviliged.

Amazing his activity with Tom Douglas on their saturday morning show. The conversatiio of these two giants and the competition they so enjoyed brought so many to the Tops in the town twosome.
From Rovers, to the sheraton. to luc +++ he proferred his talents to so many young chefs ---it was his duty ---love and care prevailed.

His memory requires a statue!!~!!

My best to Kathy as she so loved Terry.. The genes they produced in the children will assure there is a very bright life going forward. ---
we must all remember the good times ----and there were plenty......

Love
Armandino Batali

1979, Chicago, I met Theirry in a punk club, NEO. In his energetic, enthuastic, charismatic way, he attempted to explain the movie Alien to me. His arms explonding from his chest, eyes bulging, and limited English, I did not understand a word. But I found a life long friend. And he was a good dancer.

We shared Country, Culture, Cuisine et Vins
Your Friendship is immeasurable
Repose en Paix
Salut Thierry

En tant que directrice de l'Alliance Française de Seattle de 2010 à 2018, j'ai eu la chance de travailler étroitement avec Thierry. Malgré son planning très chargé, il a toujours pris le temps d'assister à nos boards meetings et à partager son expérience. Sa générosité et sa disponibilité envers l'Alliance, n'ont jamais fait défaut. Thierry était un humaniste extraordinaire et je garde un excellent souvenir de notre collaboration.
Kathy, Ryan et Adrian sachez que vous êtes dans mes pensées.

Chef was one of the first people I met when I began as a concierge at The Westin Seattle in the early 2000s. He made sure to check-in with me frequently as I was getting to know the Seattle food scene and always had suggestions on places to try in my adventures around the area.
There was never a time that Thierry didn't have time to stop and share a story, a laugh, or to give a big hug. His ability to treat everyone with respect and to make every person feel important was what stands out to me. Whenever I sent guests to his restaurants over the years, they always returned with a fun quip about their interaction with him, and then mentioned how much they enjoyed the food.
We should all strive to be as charming and full of life as Thierry chose to be. Even in his end-of-life struggles, he still made time to check-in with others and to give that twinkling smile.
Godspeed, chef!

Thierry est, fut, restera, un pilier de la communauté française à Seattle. Il représentait ce qu’il y a de mieux de notre culture, de notre savoir vivre, sans les stéréotypes surfaits trop souvent exploités aux USA. Au delà du cliché parisien, Thierry ouvrait une fenêtre sur le terroir français, la simplicité, la bonté et douceur de notre belle terre. Un des plus fervent ambassadeur de notre belle terre, attaché à notre belle ville de Seattle, Thierry fut et restera pour moi, cet être plein d'humanité au sourire resplendissant de passion pour son art et son amour de la vie. Repose en paix cher ami. 

The very first fine dining meal I ever had was at Rovers in the 80’s, Thierry visited every table in the dining room that night and for the first time I understood what hospitality and dedication to the craft truly meant. He inspired me to continue my career path. Over the years, his joyful generosity and mentorship of young cooks created the PNW restaurant culture we have in the city today. I am deeply appreciative of Thierry’s support of the local food movement, the Seattle Culinary Academy and Quillisascut Farm school over the years. I will miss seeing his twinkling eyes under the hat at every community event. Thanks Thierry for being the lion-heart of our community.

Oh, chef... I have so many fond and funny memories, so many events were electrified by your presence. You stole the show at Taste Washington and Incredible Feast, but also brought the same zest to smaller stages. Like the time you emcee'd a Chopped-style competition at Allrecipes to brighten the day of a young cancer patient who smiled and giggled at your jokes.

Then, there was the magic that came out of your kitchens. Just incredible. I will never forget the dinner with Julia Child and Nathan Myhrvold at Rover's sometime in the 1990s, me tagging along with Norma and Eileen, an unknown from Spokane, yet warmly treated.

One of the most powerful memories I will always hold dear is of a lunch last spring when we talked about your illness. In true Thierry fashion, you blew my mind by being unbelievably brave and hopeful. A true hero.

You most definitely will be forever missed. I'm sending love and light to Kathy, Ryan and Adrian and their families and to all who know and love you.

We met Thierry as we discovered Rover's 25 years ago. It was a restaurant that welcomed us "as we were" and introduced us to a whole new world of incredible food. Thierry did not grimace or miss a beat as we threatened to lick the plates, or to eat a six course meal of our own creation: five caviar eggs followed by the, omg, symphony of desserts. It was so much more than just food. We came to know love and friendship. Through Thierry’s eyes we saw the world as a better place. Thierry gave his love and time so freely. Whom the gods love dies young. We miss him so much.

Thierry,
You lived your life full of passion and conviction. You loved your family with fierceness, and you were so proud of your boys. I still can’t accept it. How could someone whose light shined so brightly be gone? You were more than a boss to me. You became a trusted friend, a confidant who listened and alway, always, responded with patience and wisdom. You never judged and always saw the best in people. My heart changed because of you and I will miss you dearly. I’ll never be able to listen to My Way by frank sinatra without thinking of how you could belt it out of the park! Some of my best memories of you are when you and Kathy would join us for karaoke. Your voice was incredible! So many talents you had. Love you Chef.

Oh Thierry, you were the vibrant embodiment of "joie de vivre" whose charming laugh and twinkling eyes will always stay with me. I want to thank you for all the love, support, and ... foie gras. Kathy, Ryan, & Adrian -- I hope you know how deep my condolences go.