Jean Louis Gerin Bio
After nearly thirty wonderful years in Greenwich, CT, Chef Jean-Louis Gerin accepted the position of vice president of culinary operations and executive chef at the New England Culinary Institute (NECI) in Montpelier, Vermont. There he is using his management skills and experience to coach the talented chef/instructor force and continuing to innovate in French cuisine.
Restaurant JEAN-LOUIS opened in Greenwich in 1985, and earned a reputation as one of the finest restaurant in Connecticut, and one of the best in the United States. Recognized by Wine Spectator for more than 20 years for its "best of excellence" wine list, and consistently given top ratings by Zagat and newspapers from the New York Times to the San Diego Chronicle, Restaurant JEAN-LOUIS was simultaneously noted for its fine cuisine and utter lack of pretense. Chef Jean-Louis Gerin was given his food "Oscar" when announced as the Best Chef, Northeast at the 2006 James Beard Awards. In 2009, Restaurant JEAN-LOUIS was voted one of the "10 Most Romantic Restaurants in America." In March 2009 Chef Jean-Louis Gerin received the Toque d'Argent the highest distinction from the Master Chefs of France for his lifetime achievement. Just three years later, he was named champion of Chopped, one of the top Food Network television shows.
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