Marco Pauvert

Master butcher and charcutier Marco Pauvert makes all charcuterie and portions all shellfish, fish, and meat for the Four Seasons Hotel in Washington, D.C. To this position, he brings more than four decades of experience as a butcher, along with a trade master degree as both a butcher and charcutier. He has participated in the Cochon 555 event nearly a dozen times over the course of his career and has taken part in a number of national butchering and curing demos. Further, Marco Pauvert apprenticed under chef and master butcher Georges Grolleau in France, during which time he studied techniques relating to sausage, specialty meat, and pate making, and has a certificate of professional aptitude in butchering.

In addition to his role at Four Seasons, Pauvert serves as the manager of Marc Money Pauvert, a butchering consulting firm that helps butchers cut food costs by up to eight percent. Through this company, he teaches chefs and butchers different master butchering techniques to help them improve their craft. Pauvert’s training is also available through his Cure Camps. These invitation-only events are held around the world and teach students much of the same information on butchery and charcuterie that clients of Marc Money Pauvert receive. To date, he has hosted more than 30 Cure Camps.