Born at the heart of Bordeaux’s gastronomic culture, Chef Aurélien Dufour spent his childhood in Germany, where he discovered the tradition of charcuterie. Returning to France as a teenager, he trained under Chef Gérard Berranger, Meilleur Ouvrier de France, mastering the art of traditional French charcuterie.
A rising star from an early age, he distinguished himself at 19 by winning second place in the Best Young Charcutier competition and consistently ranked among the top three in numerous national contests. With over twenty years of experience, Aurélien Dufour notably spent six years in New York as Head Charcutier for Chef Daniel Boulud before founding Dufour Gourmet, specializing in artisanal charcuterie and exceptional meats.
Recognized for his outstanding craftsmanship and dedication, he was named a Rising Star by StarChefs in 2013, listed among Zagat’s 30 Best Chefs Under 30, and inducted into the Maîtres Cuisiniers de France in 2016. In 2019, he represented the United States at the International Catering Cup during the Bocuse d’Or in Lyon, achieving 4th place. Since 2025, he has served as the North American Ambassador of the International Catering Cup and is co-owner of Gaspor, a family farm in Prévost, where he applies his expertise to develop a line of artisanal charcuterie in Quebec.
Head Charcutier for Daniel Boulud’s Dinex Group in New York, he oversees the entire charcuterie department. Originally from Picardy, France, his passion began at the age of six, helping his mother in the kitchen and preparing charcuterie alongside his father.
Arthur studied culinary arts and restaurant management at Ferrandi Paris, then continued his training at Le Marloe, L’Arôme, and Boutary. Under the guidance of renowned charcutier Gilles Vérot at Maison Vérot, he further refined his craft.
Since 2012, Arthur has showcased his specialized skills in France and internationally. Most recently, he won the North American final of the Pâté en Croûte World Championship in Montreal and earned the Best Rising Talent title at the world final in Lyon.
Trained at Ferrandi Paris and later at CEPROC, the school of charcutiers, Mélissa Djabourian is the winner of the Best Apprentice Caterer-Charcutier of France competition. After an outstanding career alongside renowned master artisans, including Pascal Joly, Meilleur Ouvrier de France, she became co-founder and co-managing director of Maison Delaye, taking over a century-old charcuterie, Le St-Antoine in Courbevoie, followed in 2016 by Le Porcelet Rose in Sceaux, an iconic institution.
President of the Professional Chamber of Charcutiers and Caterers of Greater Paris, she is a committed and influential figure in the industry. Together with her teams, she organizes the Best Head Cheese in France Competition, the Best Choucroute in Paris Competition, as well as numerous other professional events, working to promote, preserve, and represent the craft.