At the age of 30, Chef Hugues Gerard is a chef of many talents, building a strong reputation in the cooking scene.
Born in France,his first jobs were in the top kitchens around his home region. This included George Blanc near Lyon . Under the mentorship of Chef Yves Guého at his Nantes based restaurant « L’Altlantide », he had the chance to learn to choose the best produce and techniques to create exceptional dishes.
Afterwards, he moved to the the home of gastronomy, Paris, where he worked in one of the Michelin-starred legendary Chef Alain Ducasse restaurant’s Spoon 2009
Always on the hunt for new challenges, one of his most interesting career challenge came while at the age of 22, he left France for Monaco where he worked 3 years as Chef de Partie at the Louis XV, Alain Ducasse iconic restaurant.
He was then trusted to work as Deputy Chef at two Ducasse exceptional restaurants in London (Dorchester and Rivea) where he continued to learn with passion the best culinary techniques.
He finally worked his way up back in Paris, participating in creating revolutionary cuisine at two of the world’s most decorated Michelin-starred restaurants in Paris, L’Abeille at the Shangri-la with Christophe Moret and Alain Ducasse au Plaza Athenée where he was Deputy Chef.
Having been raised under Alain Ducasse teachings of « Naturalité », he refuses to compromise on quality and uses only the finest and freshest ingredients, treated simply and with extreme perfection.