Chef Grégoire Berger
Executive Chef
Ossiano, Atlantis Dubai
Chef of the Year
It is no coincidence that Grégoire 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” followed soon after by posts in Michelin star restaurants such as “Le Pressoir” (1*) “Le Domaine de Rochevilaine” (1*) and “La Grande Cascade”. Stints in Miami and Morocco we followed by roles at several acclaimed Michelin star restaurants in France to large luxury resorts around the world. Since 2014 he is the mastermind of the iconic underwater restaurant, Ossiano at Atlantis, The Palm, Chef Grégoire Berger drives the menu creation and restaurant operation, whilst overseeing a large team.
Chef Grégoire 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. Among other awards, in 2017, Ossiano and Chef Grégoire Berger won 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.
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.
Lessons
By Chef Grégoire Berger
Bouillabaise
Clock croque
Beef Tartar
Lemon pie
Pear
