Executive Chef
Grégoire Berger
Executive Chef, Ossiano at Atlantis The Palm
- Discipline
- Executive Chef
Made By record
Awards & recognition
5 total
3 winners
The Best ChefWinnerDining Experience Award2023The Best ChefWinnerFollowers Award2019The Best ChefWinnerFollowers Award2018The Best ChefHonoreeTop 100 — Rank 232018View the complete recordClose the award record1 more
Portrait of Grégoire Berger
i. Biography
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 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 in 2022, multiple awards including Best Luxury Seafood Restaurant (global), and rankings such as 23rd best chef and a top entry on
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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