Education
In 1995, he graduated from the Culinary Institute of America (Central Intelligence Agency).
executive chef 2004-present McDonald"s
In 1995, he graduated from the Culinary Institute of America (Central Intelligence Agency).
Coudreaut started his culinary career washing dishes in a local restaurant in his hometown of Ossining, New York, a town located an hour north of New York City, at the age of 14. He then went to work at Four Seasons Hotels and Resorts in Dallas, Texas. In 2004 he joined McDonald"son
Culinary After graduating from the Culinary Institute of America, Coudreaut was hired as executive sous chef at Café Pacific before moving on to become the club chef at The Four Seasons Hotel, both of which are located in Dallas, Texas.
In 2000, he made the move to the world of chain restaurants, joining Metromedia Company’s Ponderosa Steakhouse and Bonanza Family Steakhouse chains as director of culinary product development. He joined McDonald’s in 2004, taking over as Executive Chef from Chef Rene Arend.
As Executive Chef, Coudreaut"s main responsibility is helping the creative team of chefs ideate and develop new menus for McDonald’s approximately 14,000 restaurants by brainstorming and testing hundreds of menu items each month. He is charged with making sure the products are on trend: bold, flavorful, and exciting.
He also sang lead vocals in “Chef Dan and the Appetizers” which is a classic rock band formed by McDonald’s employees in 2008 to raise money for Ronald McDonald Charities.
Coudreaut was responsible for the addition of several items to McDonald"s national menu, including:
Asian and Southwest Chicken Salads
Angus and Chicken Snack Wraps
Angus Burger line of sandwiches
McCafe coffee drinks
Oatmeal
Real Fruit Smoothie beverages
Spicy Premium Chicken sandwich.