DeBragga and Spitler, Inc.
He humbly described himself as a “simple butcher,” but Mr. Sarrazin was recognized by his colleagues as a major advocate of American chefs. His untimely death in October, 1995 at the age of sixty-nine left a void that will be difficult to fill.
Born in a small town in the Burgundy region of France, Mr. Sarrazin developed a passion for the food service industry at an early age by working in his family restaurant. He apprenticed in French butcher shops before moving to Bermuda and then to New York in 1953.
He worked at El Morocco for a year and then was hired by DeBragga and Spitler as a salesperson. After numerous promotions, he acquired the company in 1973 from Mr. Spitler. Perhaps his greatest legacy is the hundreds of young chefs he guided and encouraged by arranging placements throughout the United States of America, the Islands and Europe. As an unofficial “talent scout,” he fashioned his own style of networking. He brought together people who could help each other and created a synergy that enabled these individuals to grow and prosper, professionally and personally.
Mr. Sarrazin joined the board of the Culinary Institute of America in 1982 and was named an emeritus trustee in 1991. He was on the Advisory Board of the Hospitality Management Department at the New York Technical College, Brooklyn, and Chairman of the Board of Trustees of the Societe Culinaire Philantropique, the oldest culinary organization in the country, founded in 1866.