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Chef Gerard Bertholon has many stars by his name, having served as executive chef in top restaurants, both in the United States and in France. A native of France, Chef Bertholon studied elaborate techniques, innovative recipes, and precision in presentation.
Over the last sixteen years, Chef Bertholon combined his stringent training with cutting edge technology and currently serves as Corporate Chef and Vice President of Sales for Cuisine Solutions. Through Cuisine Solutions, Chef Bertholon created an unprecedented concept: top chefs partner with Cuisine Solutions for a truly exceptional project, thus FIVELEAF was born. Fiveleaf, a program spearheaded by Cuisine Solutions, Chef Bertholon, Chef Daniel Boulud, Chef Thomas Keller, Chef Mark Miller, Chef Charlie Trotter, Chef Reine Sammut, and Chef Antoinne Westermann, joined the creative minds of chefs and the capabilities of Cuisine Solutions. A truly exceptional collaboration, with Chef Bertholon as President, Fiveleaf has succeeded in bringing the greatest chefs into the homes of people around the world.
Chef Gerard Bertholon served as executive chef for several of the finest establishments in our nation's capital. He also served as executive chef in Rye, NY, from 1987 to 1989 and for La Paneti�re, rated three stars by The New York Times.
In France, where he received his formal culinary training, Chef Bertholon worked for Alain Chapel and Louis Outhier, three-star Michelins and the two-star Jacques Chibois. He also helped to reopen the Venice - Simplon Orient Express, now running from London to Venice.
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