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Cuisine Solutions to invest, expand in Sterling

Dr. Bruno Goussault, Cuisine Solutions’ chief scientist, is recognized as the founder of modern sous-vide. Sous-vide is a cooking method that involves vacuum-sealing food in a plastic pouch or glass jar and then placing it in a steam or water bath for anywhere from one to 48 hours. Courtesy Photo
One of Loudoun’s most unique food specialty companies is taking a big step forward.

Sterling-based Cuisine Solutions, which specializes in the “sous-vide” method of cooking, is increasing the footprint of its headquarters on Moran Road by 63,000 square feet.

Sous-vide is a cooking method that involves vacuum-sealing food in a plastic pouch or glass jar and then placing it in a steam or water bath for anywhere from one to 48 hours.

Cuisine Solutions, which provides food items for fast-casual restaurants, airlines, cruise ships and resorts, will invest close to $70 million in new equipment, technology and construction at the site, according to county officials.

The Board of Supervisors is expected to approve a $180,000 incentive package on Thursday to finalize the deal. Loudoun was competing with Alexandria for the project, according to county documents.

Board Chairwoman Phyllis Randall (D-At Large) described the investment as important to Loudoun and increasing diversity, adding that the county will benefit from its larger workforce and facility.

Loudoun Economic Development Executive Director Buddy Rizer lauded Cuisine Solutions’ international reach and decision to invest in the county. “They are proof positive that with an international airport, a top-notch workforce and a supportive business environment, global success is #LoudounPossible,” he said.

A road leading into the new headquarters is expected to be named “Sous Vide Lane.”

Cuisine Solutions CFO Mark Kujawa described how the company has worked with various Loudoun groups to expand its production capabilities.

“These resources, coupled with the proximity to multiple means of transportation, have made Loudoun County an ideal headquarters location,” he said.

Sous-vide results in food that is cooked evenly throughout while retaining moisture. Sous-vide allows the company to ship and store food without preservatives, while retaining flavor and texture, according to Cuisine Solutions’ Chief Scientist, Dr. Bruno Goussault, who developed the sous-vide method.

“Dr. Goussault has trained more than 80 percent of the chefs who’ve earned three Michelin stars, the guide’s highest ranking,” said Supervisor Ron Meyer (R-Broad Run) in a prepared statement.


Why is Loudoun wasting incentives on unique businesses that will bring actual jobs to the area when they can gives those incentives to data centers?

Don’t forget that Cuisine Solutions was the company that cried to the Board of Supervisors that they “had to” spend $1 million a year to bus in workers from other jurisdictions because they didn’t pay their employees enough to afford housing in Loudoun County.

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