Rover’s is internationally recognized as one of the premier dining destinations in the Pacific Northwest.  For 21 years, Rover's has offered cuisine that Rautureau describes as Northwest Contemporary with a French accent.  Rautureau was born in the town of Saint Hilaire de Clisson in the Muscadet region of France. 

At fourteen, he started a cooking apprenticeship in Anjou, France and at sixteen went on a Regional Tour de France and trained in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque.  At twenty, he moved to the United States and worked at various fine restaurants including La Fontaine in Chicago, the Regency Club with Joachim Splichal in LA, and the Seventh Street Bistro with Laurent Quenioux, also in LA. 

Rautureau has won various awards including the James Beard Award for Best Chef in the Pacific Northwest in 1998, and has been awarded the Chevalier de l’Ordre Du Merite Agricole by the French government.  Rautureau’s cuisine can best be described as whimsical.  Heavily influenced by the ingredients of the Pacific Northwest, Rautureau uses a global palate rich with Mediterranean overtones and surprising Asian elements.

His style is a very personal culinary statement.  This statement was transformed into cookbook, a published in 2005. Entitled Rover's: Recipes from Seattle's Chef in the Hat by Chef Rautureau and Cynthia Nims.  Since 2003, Chef Rautureau co-hosts the talk radio show, “In The Kitchen with Tom and Thierry” with fellow Chef Tom Douglas on KIRO 97.3FM.  Chef Rautureau’s next adventure is Luc, a Bar/Kitchen/Luc 2 Go, slated to open in early 2010