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The Epicurean Club

of Boston

Our Goal, Vision & Commitment

Be in the know when our meetings and events will be taking place.

Become a member, attend events, find a job, or learn about our scholarships.

Chef Spotlight

Featuring: Chef Lou

Louis Trudeau is a Board Member of the Epicurean Club of Boston, he serves on the James DiMarzio Sr. Golf Classic Committee, and he serves as Co-Chair of the Junior Board. Chef Trudeau is currently in his 18th as a Chef Instructor at Assabet Valley High School in Marlboro Massachusetts Alumni class of 87. Chef Trudeau started his Culinary career at the Westboro Marriott in 1987 as a cold commissary cook and was promoted numerous times at five Marriott properties. In 2001 Chef Trudeau was promoted to Executive Chef at the Nashua NH Marriott. The summer of 2003 was a life changer. My daughter was 8 months old and my high school Instructors were retiring and reached out to me about taking a Culinary Art Instructor position at my High School alma mater. I left the Marriott full time after 16 years and started my Teaching Career. My passion for teaching culinary students and giving back the knowledge that he was taught over the past 33 years in the culinary industry. I regularly remind my students to work smarter not harder, and that mise en place is the key to success.


Important Announcements


America's Oldest Professional Chefs Association

Established in 1894

Local Chapter of the American Culinary Federation & Members of the World Association of Chefs Society

Event Archive

About Us

Founded in 1894, The Epicurean Club of Boston is our nation’s oldest professional chefs association. A chapter of the American Culinary Federation, we are a non-profit, non-partisan, and non-sectarian culinary association. Our members include:

  • Professional chefs and cooks engaged in the planning, preparation, service, and supervision of food and beverage in commercial kitchens, hotels, clubs, restaurants, institutions, schools and other establishments

  • Professional cooks and chefs who serve as research and development consultants


  • Experimental chefs


  • Food directors


  • Chef authors

Join Us

America's Oldest Professional Chefs Association