Grégoire Berger, the Executive chef at Ossaino restaurant, recently took home the Chef of the Year Award at the exquisite Gault&Millau gala inside the Burj al Arab.
Raised in Brittany in France, Chef Gregoire Berger graduated from the prestigious culinary institute of CFA in Vannes. Having studied the art of fine foods, Gregoire spent his time in the kitchen with his mother and grandmother. He opened his first fine dining restaurant in Casablanca which soon became one of the region’s leading restaurants within 3 years.
In 2014, Gregoire became the architect in the kitchen of the iconic underwater restaurant – Ossiano at The Palm Atlantis. Whilst overseeing a large team, Gregoire manages the dining experience with his key eye for pristine details and innovative menus. Ossiano is a place that is considered one of the premium fine dining venues in Dubai and one of the fastest-growing popular places to go to in the world.
The quality of ingredients prepared by Gregoire has given the chef high credentials in the region. In 2016, he was awarded the winner of the Middle East and Africa region for the S. Pellegrino Young Chef Award and soon after represented the MEA region at the finals in Milan – in November 2016. Hotelier also awarded Gregoire Berger the Best Chef and Chef of the year at their Pro Chef Awards and Young Hotelier of the Year 2016.
Overall, Gregoire Berger has been awarded 30 awards in various categories up to 2019 and was ranked 23rd on the Best Chef Award in Milan. This award adds to his high credentials and may be the most prestigious one as this is the first gala event of many organised by Gault&Millau.
Find out more about the Gault&Millau event here.
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