Chef CeCe, Tupelo Grille
Born and raised in Denmark, Chef Cecilie was strongly influenced by her Mother Aase’s culinary talent and love for classic European cooking. “My Mother loved great food and the Art of Cooking, and ensured that I would experience her passion. She firmly believed that starting at a young age – and training with the right chefs – was the correct way to understand the culinary trade.
Chef Cece’s family relocated to the United States in the 1980’s, and – at age 16 – she was introduced to Chef Thomas Portmann from Switzerland. She took a summer job in the kitchen, and – inspired (and hooked) hooked by the textures, ingredients and flavors, she stayed with the hotel for five years, working her way up the ranks. In 1997 she became Executive Chef for the Buccuti Beach Resort in Aruba Dutch Carribean, then moved to European Master Chef Carsten Giesing’s new “Madame Janette” restaurant in Aruba, where she became Sous Chef.
After three years in the Caribbean, she returned to the States as Sous Chef for the newly renovated Le Marigot Hotel in Santa Monica, California, and worked in the award winning restaurant “Cézanne” for the following 2 years. She was later the Executive Sous Chef at The Jonathan Club – the 4th most prestigious private club in the U.S. – and was I honored to be promoted to Executive Chef of The Jonathan Beach Club in 2005.
After venturing out on her own to create a high-end Private Chef Culinary Service – her clients included the Ambassador to Finland, CEO’s, celebrities & Hollywood producers – Chef Cece relocated to Whitefish in 2014 seeking a better quality of life. Here she met (and joined forces with) Pat Carloss, whose Tupelo Grille was undergoing a major expansion.
“With 20+ years’ experience as a professional chef and culinarian, I have engulfed all the great knowledge from the talented people I’ve had the pleasure of working with over the years,” she said, “and I’ve created my own style … a mixture of “Farm to Table,” my childhood memories; California cuisine and the different cultural cuisines experienced in my travels.”