Chef Armand Toutaint began his restaurant career as a dishwasher at the tender age of eleven. By age twelve he had moved up to a breakfast short order cook at a family friend's restaurant. It was the colorful and memorable experiences gained from the seasoned cooks and fast-paced environment that led him to the conclusion that a life in the kitchen was his destiny.
Chef Toutaint gained experience at locally renowned Hickory Stick Farm Restaurant in New Hampshire. He later moved on to spend six years at the Margate Hotel & Resort in Laconia, New Hampshire ultimately achieving the position of Sous Chef. With twelve years experience under his belt Chef Toutaint made the move to Boston.
He landed a job at the prestigious Fairmont Copley Plaza and spent seven years honing his skills and developing the techniques required for success in Boston's competitive fine dining environment.
Chef Toutaint's next move was to Aura Restaurant and under the tutelage of Chef John Merrill learned the art and intricacies of fine New England Seafood. With stints at several fine Boston establishments under his belt, and three month trip to Europe, Toutaint returned to Boston and took the helm of Turner Fisheries as Chef de Cuisine in March 2008.
Chef Toutaint, working under Executive Chef Dan Pogue, focuses on classic New England inspired cuisine executed with a modern and elegant touch. Chef Toutaint's philosophy is to provide generous portions of the freshest local seafood in a classic New England approach.