Gérald Genson, Chef de Cuisine

Gérald's passion for food has been fueled by years of culinary experience. Born and raised in the epicurean mecca of Nice, France, he discovered his flair for the culinary arts early in life. Gérald consequently decided to pursue a culinary career and enrolled at the Ecole Hôteliêre de Nice Paul Augier. During his studies he pursued a two-year internship at Les Trois Mousquetaires where he learned the basic of French cooking from its celebrated chef-owner Henri Gagliardini.

He apprenticed in some of France's top restaurants including the one-star Michelin rated Le Mas Du Langoustier and two-star Michelin rated Le Chabichou restaurant.

Chef Gérald also honed his skills under the tutelage of some of the great chefs such as Jean-Marc Tachet, who won the prestigious award 'Meilleur Ouvrier de France' (MOF), the highest award for Chefs to be given in France on the grounds of professional excellence and Pierre Chambrin, a French Master Chef who served as the Executive Chef at the White House.

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