Chef Profile: Jean-Louis Gerin When did you decide to become a chef?
When I was 11. I was lucky enough to have a father who cooked as a hobby. On Sundays, he would create these festive affairs, so I always associate cooking with a party. When customers come here, they come to party with a joyful attitude. The ambience of this restaurant is always so joyful. As a chef, I feel like I’m a part of their celebration.

What was your first job in the industry?
I worked as a dishwasher at Pere Bise in the French Alps. That was my first job the summer before culinary school.

Did you have a mentor? If so, who, and what did he/she teach you?
I had two: Francois Bise, owner of Pere Bise, and Guy Savoy, owner of Guy Savoy in Paris. Francois was very classic and Guy was very modern, so my cooking is a mixture of both styles. They both had the same philosphy: respect of the product, respect of the customer, respect of the art of cooking.

Describe a typical workday.
Up to around 11 a.m., I do office work, customer relations — people requesting a special diet or celebrating a special occasion at the restaurant — and [check on] supply inventory. I serve lunch from 12 noon to 2 p.m. I nap from 2 p.m. to 3 p.m. Then it’s back to the kitchen. From 5 p.m. to 6 p.m., I do more customer relations. Anybody who calls us, we take care of them right away. We want people to feel like they’re coming to our home, not a typical restaurant. At 6 p.m., we decide on the tasting menu for the night. Then we cook. During dinner I try to see all of our guests. If I don’t get around to see them, then my wife will.

What is the most rewarding part of being a chef?
Any time a customer shakes my hand and says, ‘Thank you. You made this occasion special.’ Whenver a customer smiles, I know I’ve done something good.

What is your favorite thing to cook, and why?
I love vegetables, poultry and fish. To make them perfect every day is quite a challenge, and that’s what I like about it. Every time I start to cook something, it’s new. It’s like being an apprentice again.

What qualities do you look for when you hire employees?
An open mind. My style of cooking is very personal. When people come into my place, they have to learn it. Otherwise, forget it. I’m very passionate about cooking and I want to work with very passionate people.

What advice would you give aspiring chefs?
It’s not a job, it’s a passion. If you want to be a chef to become a star, you’re doing it for the wrong reasons. You have to do it from the heart, not as a marketing tool.

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