ARCHIE CUTHBERT | Chef De Cuisine
Hometown: Jersey City, New Jersey
Favorite CulinAero dish: Caramelized Root Vegetables with Chicken and Mango Sauce
At home, I like to cook: A thinly shaved turkey sandwich with some fresh mozzarella, good mustard and an ice-cold lager
Most unusual food request: We had a client from Africa who wanted ostrich, zebra and wildebeest!
If I was an event planner: I would definitely communicate with the chef and staff. When we know about the event, the people and what excites them, it gives us a chance to really be creative.
With nearly 30 years in the industry under his belt—and more than a decade of that time spent at the GICC—Chef de Cuisine Archie Cuthbert has prepared his share of fine meals. And playing culinary host to visitors from around the world has made for a memorable career Archie continues to revel in to this day.
“For me, it’s about taking something people eat every day and putting your own spin on it to bring out that wow factor,” confides Cuthbert. “From the appetizer to the dessert, you want to create an experience for the guest that makes them marvel at the arrangement and creativity of ingredients on the plate.”