B I O G R A P H Y
Monique Andrée Barbeau was named chef of Fullers in
January 1992 after a month-long intensive search of more
than 200 candidates from all over the country.
Native of Vancouver, B.C.
Member of Seattle Chapter "Les Dames D'Escoffier" since
Received a bachelor of science degree in hospitality
management from Florida International University in
Worked for three New York City four-star restaurants: The
Quilted Giraffe, Le Bernardin and Chanterelle, 1985-1989.
Graduate of the Culinary Institute of America, 1987.
Awards and Testimonials
- "One of the reigning queens of Northwestern cookery."
(Tom Sietsema, Seattle Post-Intelligencer food critic).
- Received March of Dimes' Unsung Hero Award for
contributios to the annual Gourmet Gala fundraiser,
- Voted Seattle's Best Chef by the readers of
Seattle magazine, April 1995.
- Voted Perrier-Jou╬t Best Chef of the Pacific Northwest
by the 1994 James Beard Awards.
- Voted Best Chef in the Northwest by Pacific Northwest
Magazine, November 1994.
- Nominated Rising Star Chef by the 1993 James Beard Awards.
- Member of Cervena Chef Network, Cervena Company,
Wellington, New Zealand since 1994.
Frequent guest chef appearances on KIRO in Seattle.
Chef Steering Committee, March of Dimes Gala Event, Seattle,
1994, 1995, 1996.
Featured on the Cable Food Network - "Ready Set Cook,"
Guest chef on Julia Child's "In Julia's Kitchen with Master
Chefs," which aired on PBS, November 1995.
Also featured in companion cookbook published by Knopf.
Guest Chef, Meals on Wheels, New York City, June 1995.
Invited on one week tour of Spain, hosted by Foods of
Spain, June 1995.
Participated in Club Med Food & Wine Festival, Mexico,
Guest chef at the James Beard Foundation's "Real Seattle
Dinner," Four Seasons Hotel, Seattle, February 1995.
Guest chef at the 1995 Chef's Holiday series, The
Ahwahnee Hotel, Yosemite National Park, California,
Guest chef at the James Beard Benefit Dinner, Kansas City,
Missouri, January 1995.
Share Our Strength benefit in Seattle, 1992, 1993, 1994, 1995.
Introductory chef for the first annual James Beard
Great American Chefs Series, Harvard University, Cambridge,
Masachusetts, November 1994.