Grégoire Berger

Grégoire Berger, born in Versailles and raised in Brittany, France, graduated from CFA in Vannes and began his career with an apprenticeship at La Closerie de Kerdrain in Auray. He trained under chefs including Paul Bocuse, Roger Verge, Gaston Lenotre, Frederic Robert at La Grande Cascade in Paris, Pastry Chef Gilles Marchal, and Michael Nave at Balzac, working in Michelin-starred restaurants in France, Spain, USA, and Morocco before joining Atlantis The Palm, Dubai in 2014 as the chef behind the underwater restaurant Ossiano. Under his leadership, Ossiano earned one Michelin star in 2022, multiple awards including Best Luxury Seafood Restaurant (global), and rankings such as 23rd best chef and a top entry on The World's 50 Best.