MaƮtre Cuisinier de France, Chief Strategy Officer, Cuisine Solutions

Gerard Bertholon

Gerard Bertholon, chief strategy officer since 2012, joined Cuisine Solutions in 1989, as corporate chef. In 1982, while working for the world-renowned Orient Express train, he first began using the sous-vide technique to prepare 70% of all proteins served on the train. In 1999, he was a co-founder of Fiveleaf, a gourmet food brand with Danial 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. Prior to joining Cuisine  Solutions, Bertholon served as executive chef in top French restaurants including La Panetière in Rye, NY that earned three stars from The New York Times. In 2012, he was named  Maitre Cuisinier de  France, one of the culinary world’s highest honors. This very exclusive and prestigious society focuses on the continuity of French culinary traditions.  The  organization’s motto  is “To  preserve and spread the  French  culinary  arts, encourage training in cuisine, and assist professional development.”In 2013, Bertholon was named Chevalier de l’Ordre du Mérite Agricole, by the French Ministry of  Agriculture and was inducted into the  Académie Culinaire de France in 2014. He is also a major contributor to Sous-Vide Magazine, the world’s first publication dedicated to the art and science of the cooking method.

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