Marco Pauvert, an accomplished butcher and charcutier, divides his time between serving as the manager of Marc Money Pauvert, a butchering consulting firm, and as the master butcher for the Four Seasons Hotel in Washington, D.C. In these roles, Marco Pauvert is responsible for everything from portioning meat and fish to teaching master butchering techniques to butchers working at restaurants, ranches, meat companies, and farms.
A native of France, Mr. Pauvert began his career as a butcher more than four decades ago. He apprenticed under master butcher and chef Georges Grolleau in Chamonix, France, before going on to receive a certificate of professional aptitude in butchering and later trade master degree in both charcuterie and butchery. After completing his formal education, Mr. Pauvert traveled around the world to perfect his craft. He worked at major butcher shops in Hong Kong, Marrakech, and Paris during this time before moving to the United States in 1986.
Upon arriving in the U.S., Mr. Pauvert started Pour Vous Butcher Shop and Gourmet Food in Philadelphia. He served as the master butcher and owner of this start-up for six years before moving on to become the master butcher and owner of three locations of Charcuterie Francaise and later The Epicurean. While holding these positions, Marco Pauvert participated in Cochon 555 numerous times and was responsible for setting the event’s new record for butchering a whole pig in 23 minutes, beating the previous record by 35 minutes.
Marco Pauvert 