Chef Sus Grondin-Butler CEC founded Maison Culinaire in 1997 after years of experience in owning two restaurants, and working as executive chef in Hotels, Country Club, Conference Center Catering Companies and Airline in-flight kitchen.

Growing up in London as the daughter of a diplomat gave Sus an early exposure to international arts and lifestyle. Trained as an Anthropologist and Classical Dancer in her native Indonesia, she came to the United States for graduate study in Anthropology intending to focus on teaching and research. Although she never worked as an Anthropologist, Sus retains a deep appreciation of the tremendous variety in the cultures of the world.

She started cooking almost by accident when she became owner/partner of a French Restaurant in Ellicott City. After a year, she ventured on her own and opened a restaurant in Maryland. Not knowing how to cook professionally, Sus embarked on a mission teaching herself. “I bought cookbooks and read every cookbook I could get my hands on, read every cooking magazine anywhere I could find them. Working day and night tirelessly, Sus would test recipe after recipe, creating recipes and understanding how the chemistry comes together. She first learned the classical French technique of cooking and learned the terminologies and she did not stop there. Her Anthropology background gave her a strong foundation of understanding about the culture and traditions in different parts of the world. How food influenced the everyday lives. From that day when she tested her first recipe, her love affair with cooking has not subsided.

To this day Sus dedicates some of her time to research and development in the culinary field. Chef, as her staff calls her consider the culinary profession to be the most rewarding. “I view cooking as an art and science: art because it is a reflection of one’s person, one’s tradition, one’s culture and country. Science because the chemistry of all the different ingredients must make sense”

She is an active member of The Nations Capital Chef Association, a professional organization of the American Culinary Federation. In her spare time, Sus competes in culinary competitions. Her creations have won several gold medals. She is a Certified Executive Chef. Another important part of Sus’s busy schedule is education; she dedicates her time to teaching young aspiring chefs-to-be, and accepts culinary students taking their externship program to work in her kitchen. As a member of the business community, she makes every effort to help charitable organization.

The list of clients is growing among who’s who in the Washington area. Prominent law firms, large and small companies, Federal and State Government agencies and individuals have called on Sus and her staff to organized their events.

Brief Resume of key employees, Directors and Officers

Sus Grondin-Butler CEC: Founder, Pres/CEO and Corporate Chef.

She came to United State in 1972 to complete her master degree in Anthropology and planned to return and teach. She did not return to Indonesia, instead she began her career in the Hospitality industry when she accepted an offer to be a partner to a French chef at a restaurant in Ellicott City. In 1980, she opened her own restaurant and successfully operated for eight years. After selling her restaurant, she accumulated a vast experience working in Hotels, a Country Club, the United Airline Flight kitchen, Boutique Inns, a Conference Center and in Catering.

In 1997, she founded Maison Culinaire, Inc. She landed a contract with The Wolf Trap Foundation to operate their 300 seat pre-performance restaurant in 1998. During the five years she was there, she built many loyal customers. Maison Culinaire continues to thrive from word of mouth because of the impeccable customer service it delivers, the beautiful presentations and the well-prepared food from around the world. Her client bas continue to grow, including individuals, large corporations and government agencies.

Sus is a Certified Executive Chef and has been a member of the American Culinary Federation for the past 24 years. Very active in the organization, she has held many positions in the Washington DC Chapter. Sus is also an avid competitor; participating in the culinary competitions, she has won several gold medals. She has been a guest chef at prestigious Confrerie de la Chaine de Rotisseur. She is an educator and mentor to many young future chefs.

PhD in Mathematics and Masters Degree in Computer Science, Ed is a technical advisor to Maison Culinaire for its computer operational system. He is the Vice President of the company and sits on the board. Not involve in the culinary day-to-day operation, Ed stands as one of the decision maker in the business aspect of the company.

Yunita obtained her bachelor’s degree in hotel and hospitality sciences from Ecole Hoteliere De Glion in Sur Montreux, Switzerland and is currently completing another degree in business.

In 1999, she joined Maison Culinaire for a summer internship program from her school. In 2000, Yunita accepted a position with Boca Raton Resort in Florida as assistant manager. In the absence of the manager, she took the challenge and opportunity to manage the operation of this 300 seat upscale restaurant serving many influential guests. Yunita returned to Maison Culinaire in 2002.and started working the Maison Culinaire Garde Manger (cold kitchen) and Pastry Shop kitchen. Yunita is involved in every aspect of the operation at Maison Culinaire; and currently responsible for the day-to-day administrative operation.

During her High School years, Kortni worked in food service until she decided to achieve a degree in Culinary Science. After graduating with magna cum laude from Stratford University, she brought her experience to Maison Culinaire and has been key to our kitchen operation.

With over seven years in the culinary field, Kortni has handled the cooking line, trained employees and managed kitchens. Her hands-on attitude gave her the ability and knowledge to handle any situation in the kitchen. She is a member of the American Culinary Federation, an association of professional chefs. Kortni channels her competitive edge by entering culinary competitions. Her medals proofs that she is knowledgeable in her field.

A natural leader, she took the helm in the kitchen beside the executive chef in the day-to-day operation.