Gerard Bertholon

Gerard Bertholon

Participating Chef

Gerard Bertholon, chief strategy officer since 2012, joined Cuisine Solutions in 1989, as corporate chef. While working for the world renowned Oriental Express train, he first began using the sous-vide technique to prepare 70% of all proteins served on the train. He was a co-founder of Fiveleaf, a gourmet food brand with Daniel Boulud, Thomas…

Gerard Bertholon, chief strategy officer since 2012, joined Cuisine Solutions in 1989, as corporate chef. While working for the world renowned Oriental Express train, he first began using the sous-vide technique to prepare 70% of all proteins served on the train. He was a co-founder of Fiveleaf, a gourmet food brand with Daniel Boulud, Thomas Keller, and Mark Miller, a concept that brought sous-vide preparations of the world’s greatest chefs into homes. He trained in France with two, three-starred Michelin chefs, Alain Chapel and Louis Outhier, who he cites as his greatest inspirations. In 2012, he was named Maitre Cuisinier de France. This very exclusive and prestigious society focuses on the continuity of French culinary traditions. Currently, he is a major contributor to Sous-Vide Magazine, the world’s first publication dedicated to the art and science of the cooking method, and is referred by many as the “Sous-Vide Guru”.

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