Tuna tacos by chef Laurent Pillard. Photo by Bernadette Kelly

Chef Laurent Pillard developed his passion for food at the young age of 8, when he started helping his aunt and uncle with their catering business. When he was 15 years old, he began an apprenticeship at Hotel du Lion d’Or, which has two Michelin stars. Prior to coming to the United States, he spent 16 years working in Michelin-starred restaurants, and he has travelled internationally working alongside esteemed chefs.

In January, he decided to bring his culinary experience to Charlotte Country Club, where he’s executive chef and has the opportunity to contribute beyond his work in the kitchen. At the club, he incorporates his creativity and French technique into menus and various projects. 

Chef Laurent Pillard of Charlotte Country Club. Photo by Joanna DeHart

Unpretentious Palate: Where are you from?
Laurent Pillard: I’m originally from France. I’m from a small town named Aubigny-sur-Nere that’s about two hours south of Paris.

UP: How was the experience working in Michelin-starred restaurants?
LP: Working in Michelin-starred restaurants makes it easier for me to travel and get the visa to be in the United States.

It was very detail-oriented. When you are in those restaurants, everything is very precise. I started from the bottom. I worked in every station. It’s life-changing. You have about 100 people on staff and 20 cooks. Every cook knows what they have to do for each plate. I also learned to manage a team. That’s why when I do wine dinners here at the club, I try to produce what I learned in Michelin-starred restaurants in France and London.

What’s the most exciting part of being a chef at Charlotte Country Club?
LP: What made me decide to come to Charlotte Country Club was the projects. We recently opened a full bar on July 1. It has small plates and tapas. Next year, we’re going to open a casual dining restaurant called The Porch. We’re going to redo the menu, and the pool will be remodeled. I’m going to create the menu for the pool snack bar, too. It’s not just about being the chef and just following what was done before; I have freedom. The members have been really receptive to what I’ve done so far. That’s why it’s exciting. Every month we do a special wine dinner, and we have a bunch of projects — one is afternoon teas. I can bring my experience from luxury hotels like the Ritz-Carlton to the club, and that’s exciting. 

UP: How do you view Charlotte’s culinary scene?
LP: I haven’t had many opportunities to go out. I ate at Noble Smoke; it was pretty good. I was interested in the barbecue scene in Charlotte. I was always curious about learning how to make the different styles of barbecue. My team is pretty good at doing barbecue. I learn from them, and I teach them the French techniques. I think the food scene in Charlotte is booming. It’s gonna get better and better. I find really good ingredients here. We try to find local farmers as much as we can. We’ve been pretty lucky to have all of the fresh produce around here. 

UP: What’s your go-to restaurant in the Charlotte area?
LP: I live in Davidson. So, I’ve been to Kindred a few times, and it’s pretty good. I also went to Soul Gastrolounge. I haven’t been to many places, but I want to have more experiences. 

UP: How would you describe the food you prepare now?
LP: It’s a little bit of French technique and modern mixed with classics from the club. It’s classical with a twist. For example, we do fried oysters and I tweak it with different sauces. I try to tweak recipes to bring a modern twist to the classical dishes that were done previously. 

UP: What’s your favorite dish to prepare? 
LP: I love to work with seafood. We have a tuna dish, oysters with different sauces, halibut, and salmon on the menu. I like to work with fish because you can do so many sauces and garnishes. 

UP: What’s the most rewarding part about being a chef?
LP: The job is not boring. Everyday we can do something different, that’s why it’s exciting. I can make some pastry. I can do some charcuterie. When you’re a chef, you can touch so many aspects of preparing food. I can create menus and teach my team how to prepare sauces and use new flavors. I can teach new talent and add to their growth. I learn something new everyday. As a chef, you always see new ideas, and you have to be curious.