Rising Star Artisan Aurelien Dufour of The Dinex Group - Biography

New York, NY

April 2013

Born in Bordeaux, France, Charcutier Aurélien Dufour’s food obsession was born from constant exposure to classic French cuisine and his father’s commitment to home cooking. And when his family moved to Germany, Dufour began eating sausage at every meal, solidifying his love of charcuterie.

By 16 Dufour began pursuing a professional career. Only three years later he was working under the guidance of Meilleurs Ouvriers de France­-distinguished Charcutier Berranger Gérard at Aux Fins Gourmets and later Fischer Frédéric in Houilles, France. Next for Dufour was a move to Paris, where he worked with Charcutier Gilles Verot at Verot Traiteur.

In 2010, Chef Daniel Boulud and Verot called Dufour with the chance to run their collaborative New York City charcuterie program. They gave him three days to decide. It took an hour. Dufour began his tenure in the basement kitchen of Bar Boulud, producing items for its charcuterie-centric menu, along with terrines, pâtés, and sausages for the newly opened Epicerie Boulud and Boulud Sud and the full gamut of Boulud’s New York City restaurants. And now at just 26 years old, Dufour simultaneously manages production of over 20 signature sausages and oversees the charcuterie program from the Boulud commissary, which processes 4,000 to 7,000 pounds of protein a week for eight restaurants. In 2013, Dufour was named 2013 StarChefs.com Rising Star Artisan.