Background

Born October 14th, 1956, in Chablis to a one of the many families working the Vineyards of the land, cashing in on the growing fascinations of Chardonnays in the world during this time. Antonie Boucher was quickly engrossed in the many loves and vices of his parents. Namely a Love of Wines and Liquor from his Mother, who let him sneak sips and tastes at the many holiday parties they hosted, and a Passion for cooking instilled into him by his father, who demanded of the boy his nearly constant assistance in the kitchen. When he wasn't in the kitchen, however, Antonie found himself roaming the streets of Chablis. Hot tempered even before his pursuits of culinary perfections, Antoine would more often then not find himself at odds with gangs of older Kids, and later teenagers of his home town, leading to more then one instance of bloodied knuckles, swollen lips, and black eyes, all of which were certain to only grow worse when he would arrive home later and his mother was to witness his state. Eventually, he moved away from his parents, and the street fights of his Chablis and into the growing revitalization of Paris with the wave of Migrants in 1972, finding his place not in the kitchens of the city, but instead first with the automotive assembly plants, at least for two years, before the bankruptcy and closure of the Citroën factories in Paris in 1974. This is where Antonie will start his career in cooking. Starting first in small family restaurants to pay his way through College, this is where Antonie's history begins to get interesting. Due to his unwavering drive for perfection, he is quickly losing work among the local restaurants, leading to a quickly growing spiral that leads Antonie towards the bottle, like his mother. It is in this Spiral, he hears about the growth and appreciation of French Cuisine growing in cities like London. Determined to make a name for himself, Antonie vows to make his way there, and learn from the greats. Over the course of the next 10 years, Antonie’s work in London is mixed with highs and lows, quickly making a name for himself at the various French eateries of the city with his quickly growing skillset, and talents honed since birth, before being fired for his refusal to cooperate and compromise his vision, sending him in a cycle of loss and growth, and his dependence on the bottle grows, until an incident in 1989, brought on by a Sous Chef insulting the then new hire Antonie's handling of his knife during a preparation and presentation of fish for a restaurant leads to the Moment Antonie would cement his place in the public eye, stating to the Sous Chef in his outburst: “I could plate this fish one handed, but I’ll save you the disgrace, and do it only four fingered.” Before reportedly bringing the Boning Knife he was holding down upon the tip of his own index finger, severing it. It was this moment that marked the biggest change in the now 33 year old chefs life. Swearing off Alcohol, and seeking guidance in the church in hopes to tame his temper, and now the center of attention for multiple magazines and tabloids, marketed as ‘The Four Fingered Frenchman”, Antonie has entered the spotlight, bringing with him droves of following publicity to any restaurant he applies at. The following 2 years are Paradise for the chef, as he follows his blossoming dreams, before reality comes settling back in. As he more and more people people show interest in his story, less and less seem less interested in his food, the opposite of what he had truly hoped for. When he receives a letter from an old associate, seeking to mend broken bridges, it comes with an offer. A Popular French Restaurant, catering to the influential of California, and they wanted help as it changed management. He knew the offer wasn't perfect, but an offer lined up to leave behind London and all the people wanting a story? A chance to start again in the sunny coasts of America? It was almost meant to be. By the time the Letter arrives to serve food on the Meridian arrives at Antonie's door nearly 2 years later, hes in a much better place. Going on 3 years sober, and even cracking the occasional joke with the other chefs in the kitchen, and learning how to compromise and work along side his coworkers, he's a far cry from the Antonie of the past. And now, with a new opportunity to continue that growth. To cook and serve on the Silver Meridian was the opportunity to go down in culinary history, and was sure to open the door to anyone wanting to strike it out on their own. It took Antonie only an hour to make his decision, prepared for his life to change, even if it might be more then he originally thought.