Rising Star Artisan Aurelien Dufour of The Dinex Group - Biography

New York, NY

August 2016

Born in Bordeaux, France, Aurélien Dufour’s food obsession was born of constant exposure to classic French cuisine and his father’s commitment to home cooking. When his family moved to Germany, Dufour began eating sausage at every meal, solidifying his love of charcuterie. By 19 he was working under the guidance of Meilleurs Ouvriers de France—distinguished Charcutier Berranger Gérard at Aux Fins Gourmets, Fischer Frédéric in Houilles, and Gilles Verot at Gilles Verot Traiteur.

In 2010, Daniel Boulud and Verot called upon Dufour to run the Dinex Group’s charcuterie program in New York. Dufour began his tenure in the basement kitchen of Bar Boulud, producing terrines, pâtés, and sausages for the full gamut of Boulud’s restaurants. By the age of 26, Dufour was managing production of more than 20 signature sausages and overseeing charcuterie from the Boulud commissary, processing 4,000 to 7,000 pounds of protein a week for eight restaurants—work that earned him a 2013 StarChefs Rising Star Artisan Award. In 2015, he traveled to Lyon to compete in the World Championship of Pâté en Croûte, and placed third with his New York inspired “Turducken Terrine,” composed of New York state raised chicken, duck, turkey, and foie gras. Forthcoming is Dufour’s first solo venture, Dufour Gourmet, complete with USDA-certified facility from which he will sell charcuterie nationwide.