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About the Bailliage de Buffalo


Buffalo Chapter of the Confrérie de la Chaîne des Rôtisseurs

Join Chaîne Buffalo

Welcome to the Buffalo Bailliage of the Chaîne des Rôtisseurs, one of the oldest chapters in the United States.

The Buffalo Bailliage was started in 1964. We have a proud dining tradition in Buffalo and although we are known as the birthplace of the chicken wing, beef-on-weck, and pizza logs, we pride ourselves in our many fine dining and ethnic food establishments. This, along with Buffalo’s renaissance, our proximity to an international border, gives us access to a wonderful culinary life, world-class ice wine, the burgeoning Niagara County Wine Trail and a hip cocktail and craft beer industry.

New buildings are going up everywhere; young people are moving back to Western New York.   We have been called the “new Austin” by the Washington Post.  Come, eat, explore and raise your glasses with us.  Become a “Buffalover”.  We welcome our confrères and consœurs from everywhere!

Helen Cappuccino
Bailli, Buffalo Bailliage
Chargée de Presse Provincial Nord Est


About Chaîne Buffalo

For more than 50 years, the Chaîne des Rotisseurs Bailliage of Buffalo has catered to some of the most discerning and enthusiastic “foodies” in Western New York, while also supporting our chefs and restaurants, and providing scholarships to local culinary students. Buffalo Bailliage unites professional and amateur gastronomes.
The Buffalo Chapter of the not-for-profit Confrérie de la Chaîne des Rôtisseurs is a dynamic group of food and wine enthusiasts, of nearly 100 members, with discerning palates who share a common interest in a passion for fine cuisine and wines based in education, camaraderie and fun around the table.
The Buffalo Chapter was founded in 1964 and has, since its inception, had a close and important relationship with the leading scions of the hospitality industry in Western New York.
Our aim is to bring together professionals within the hospitality industry (executive chefs, leading restaurant and hotel owners and managers, wine makers, vintners, wine distributors, sommeliers, private city club management, culinary institutions, premier caterers and purveyors) and non-professional members eager to participate unique high culinary dining experiences that individuals would have difficulty organizing by themselves .
We enjoy a close relationship with other bailliages in the North East and Mid West and our good friends to the North in The Chaîne Toronto.
The Chapter organizes about ten events per year at Western New York establishments with the goal of creating an exceptional and diverse gastronomic experience accompanied by fine and appropriate wines, while at the same time creating an ambiance of camaraderie and fun and, where possible, furthering the education of the members in the culinary arts. We aspire to showcase the culinary talent of Western New York, many of who have international training, Michelin experience, and significant national recognition including James Beard House appearances.

History of the Chaîne des Rôtisseurs

It was in the year 1248, under Saint Louis, King of France, that the Guild of Rôtisseurs was formed. Originally limited to roasters of geese (“Ayeurs”), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaîne’s induction ceremony for new members and elevation in rank of deserving members). One of the most prosperous of the Guilds, La Chaîne comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaîne suffered significant loss of membership and was dissolved. Gastronomically speaking, 160 uneventful years passed until the revival of La Chaîne in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal – to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrèrie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.

The Chaine Today

Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. Tens of Thousands of people have participated in Chaine events annually in its activities throughout the world with 6,000 members in the USA alone. Bailliages (Chapters) in more than 80 countries coordinate their programs through La Chaîne’s international headquarters in Paris. In the United States, La Chaîne has approximately 130 local chapters. The National office is located in Madison, New Jersey on the Farleigh Dickinson University Campus. Underlying La Chaîne’s growth is the organization’s sense of purpose. A key criterion which distinguishes La Chaîne from other organizations involved in wine or food is the interrelation between amateur and professional. In La Chaîne we strive for balanced membership representing professionals involved in food preparation, service in hotels, private clubs and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well-traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.

National Competitions & Further Learning

Visit our national website for competitions or more general information.

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