Born in Burgundy, France, Chef  Maurice Brazier began his career at the age of fourteen and worked in the finest of hotel restaurants in France, Morocco, Portugal, and Bermuda.

He became Executive Chef of numerous hotels, including the Hotel Phoenicia and the Inter-Continental. He helped open the world class Hotel Meridien in Nice, thus beginning his twenty-five year career with Le Meridien in which he traveled to over 26 countries, to various Meridien grand openings to hire and train chefs and culinary staff, set up kitchens and create menus.

During this time, he received many awards and accolades for his expertise in French cuisine. The President of France has awarded him the title of Chevalier du Merit National to honor his exemplary lifelong dedication to the Art of French Cuisine. In addition, he was also appointed as an Officer of Merit to the Department of Agriculture in France for his knowledge, promotion and creative use of traditional and regional agricultural products and to one of only 100 seats of the Academie Culinaire de France which has been the governing body of French cuisine for over 200 years.

He served a term as President of Toques Blanches, the International Society of Chefs and, most recently, was appointed Commandeur de l’Ordre National (the French equivalent of knighthood).Having settled in Southern California, he now works exclusively for White House Catering.In 2013 Chef Maurice was named “Commandeur du mérite de l’ordre agricole”, The highest ranking in France given to the very best Chefs in the world.

He is currently completing his auto biography which is due soon. Stay Tuned!