Gregoire BERGER, head chef of underwater restaurant Ossiano

Gregoire Berger : mastermind Chef of the iconic Atlantis, The Palm in Dubai

 

 

  • Best Luxury Seafood Restaurant (Global winner)
  • Ranked 23rd at the Best Chef Award 2019
  • Head Chef of The Year at the Hospitality Awards Dubai

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Native of Versailles, Paris, Chef Gregoire Berger was raised in the Morbihan region of Brittany in France where he has been graduated of the CFA, in Vannes, the prestigious culinary institute. 

It is no coincidence that Gregoire Berger has become a chef… In Brittany where lands meet the sea, he quickly became accustomed to good food and cooking whilst spending time with his mother and grandmother in the kitchen.  

Everything started when he was 16 at La Closerie De Kerdrain  and soon after he moved to the famous “Le Pressoir(1*) where he spent 2 years before following his chef to “Le Domaine de Rochevilaine(1*) on the path of chef Patrice Caillaut 

The Passion continued to grow as he left his home country for the first time to follow on the steps of Paul Bocuse in Miami, Florida. 

2 Years after, he opened his first fine dining restaurant in Casablanca, development that achieved to be in 3 years one of the region’s leading restaurant. 

After spending the necessary time in Morocco, Chef Gregoire Berger decided to head back to France to join Frederic Robert’s brigade at the world renown “La Grande Cascade” in Paris as first sous-chef and indeed, his international experience proved to be valuable as he quickly became the right hand of the chef aged only 24. 

An outstanding and diverse career, including other roles at several acclaimed Michelin star restaurants in France to large luxury resorts around the world also working his craft under Pastry Chef Gilles Marchal and Chef Michael Nave, right arm of Pierre Gagnaire, and head Chef of Balzac (3***). 

Since 2014 he is the mastermind of the iconic underwater restaurant, Ossiano at Atlantis, The Palm, Chef Gregoire Berger drives the menu creation and restaurant operation, whilst overseeing a large team.  

His eye for detail and innovative and beautifully crafted dishes keeps the restaurant on the culinary forefront, with Ossiano being considered one of the most premium fine dining venues, in Dubai, one of the fastest growing gastronomic destinations anywhere on the planet. 

Chef Gregoire Berger has set the precedent for the culinary scene in Dubai with his innovative ideas and use of exceptional techniques and quality ingredients, which have played a major role in him being heralded as the most acclaimed chef in the city, earning more awards that any other chef over the past five years.  

In 2016 Chef Berger was awarded the winner of the Middle East and Africa region for the S. Pellegrino Young Chef Award and went to represent the MEA region at the finals in Milan in November 2016. 

In the last quarter of 2016, he was also awarded Best Chef and Chef of the year at the Pro Chef Awards and Young Hotelier of The Year 2016 at Hotelier Middle East Awards.  

In 2017, Ossiano and Chef Gregoire Berger hit the global scale for awards, winning Best Luxury Seafood Restaurant (Global winner) at the World Luxury Restaurant Awards 2017.  

2017 also saw the award-winning chef take the title as Head Chef of The Year at the Hospitality Awards which were hosted at one of Dubai’s largest F&B expos, Gulf Host.  

In 2019 the team and himself counted more than 30 awards in diverse categories and was ranked 23rd on the Best Chef Award in Milan. 

 

 

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