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Chef André Poirot

Born, raised and trained in a small French village near the Swiss and German border, André Poirot has enjoyed cooking since he was 10. Training and apprenticeships at several renowned restaurant and hotel kitchens in London and France helped him hone his culinary skills before moving to Bermuda and then New Orleans (where he cooked a meal for renowned chef Julia Child).

When Chef Andre learned that the Peabody Hotel Group was looking for an executive chef for their Little Rock hotel’s farm-to-table restaurant Capriccio Grill, and that the Clinton Library was about to open, He was attracted to the potential of Arkansas. They relocated to Little Rock in 2004 and fell in love with The Natural State.

“There’s nothing better than to sit down with people at the restaurant who say they didn’t even realize how good the food could be in this part of the country,” Chef Andre says. “People don’t think about Arkansas as a culinary mecca but I tell you something, we are getting there.”

Chef André Poirot is the executive chef at Capriccio Grill® Italian Steakhouse at The Peabody Little Rock. The farm-to-table restaurant is a Four-Star, Four-Diamond restaurant in the heart of the Capitol City.

Check out his linguine pescatore recipe and demonstration.