Albert Bouchard III
Albert Bouchard started his culinary career at a young age. At the age of 15, he apprenticed for a French chef who was so impressed with Albert's potential, he wrote to the Cordon Bleu. Albert was accepted to the Cordon Bleu, he decided to attend Paul Smith's College. He received his degree in Hotel and Restaurant Management there. After, he attended and graduated from the Culinary Institute of America in New York. Bouchard continued his career working at four-star restaurants like The Dupuy Canal House in High Falls, New York. He also worked at Chez Hosten in France for 2 years and Le Chateau in South Salem, NY for 15 years.
Albert and his wife Sarah love the ocean and decided to settle in Newport, RI to start their own restaurant. With Albert as chef and Sarah managing the dining room, Restaurant Bouchard grew to become a culinary destination in New England. Today, Restaurant Bouchard is recognized both locally and nationally by such publications as Frommers, Fodors and The Providence Journal and has received the DiRona Award from the Distinguished Restaurants of North America from 1999 through 2005.