About Chef Jean-Louis

Over the past 45 years, my cuisine has matured into a unique style of modern French that is richly flavored and complex yet light, authentic, sustainable and featuring local providers as often as possible.

Jean-Louis Gerin

BIO

James Beard Award-winning Chef Jean-Louis Gerin was born in the French Alps, in the Haute- Savoie town of Annecy.

When his family moved to Talloires, the young aspiring cook met François Bise, the owner and chef of the Michelin three-star Auberge du Père Bise. Jean-Louis asked the great chef for a summer job. At this moment, while washing the Baccarat glasses, Jean-Louis knew his life will be dedicated to the highest culinary standard.

Chef Jean-Louis graduated from l’Ecole Hôtelière de Thonon Les Bains, where he received formal hospitality and culinary degree. Following this fine education, Jean-Louis returned to Auberge du Père Bise to continue his apprenticeship in Grand Classic French culinary tradition.

As a budding cuisinier, Jean-Louis was fortunate to work at two three-star establishments in France: Père Bise and Oustau de Beaumanière. In 1978, he joined an exciting new restaurant in Paris, Barrière de Clichy, where he met Guy Savoy, who would become his mentor and lifelong friend. Two years later the duo opened RESTAURANT GUY SAVOY on the Rue Duret in Paris, where Jean-Louis became Savoy’s Chef de Cuisine.

The rest, as they say, is history: Guy Savoy ventured to the United States, and in 1983 opened a chic French restaurant in Greenwich, Connecticut. In 1984, Jean-Louis moved to Greenwich, and in 1985, purchased the restaurant, renaming it Restaurant JEAN-LOUIS.

In 1986 Jean-Louis married Linda Chardain, daughter of the well-known restaurateur René Chardain, and the two have enjoyed steady growth in their restaurant business from the very beginning. Bryan Miller, former restaurant critic for the New York Times, was quick to recognize Restaurant JEAN-LOUIS as “a personal favorite’ when it first appeared: “Like all great chefs,” said Mr. Miller, “[Jean-Louis] recognizes that tastes and eating habits change…he has always been a step ahead of his customers” (On the Menu, New York Times, 1995). In 2011, the New York Times re-reviewed JEAN-LOUIS with another raving review.

My beloved Citroen 2CV

TIMELINE

1983: Chef Jean-Louis arrives in Greenwich, CT to take over management of Restaurant Guy Savoy.
1985: Guy Savoy becomes Restaurant JEAN-LOUIS, Greenwich, CT
1991: Jean-Louis honored by his older peers with title of MAITRE CUISINIER DE FRANCE, recognizing his work and ability to train the upcoming generation of chefs.
2001: Jean-Louis receives the medal of Chevalier du Mérite Agricole from the French Government, honoring him for his work in promoting French Culinary Arts in the United States.
2005: Complete transformation of the dining room marked the beginning of the next 20 years of RESTAURANT JEAN-LOUIS, and the opening of JLToGo catering by JEAN-LOUIS, a full-service event planning and catering company.
2006: After 13 nominations, Jean-Louis is awarded Best Chef, Northeast by the James Beard Foundation.
2011: Jean-Louis receives the medal of Chevalier des Arts et des Lettres.
2012: Jean-Louis becomes Champion of the Food-Network CHOPPED challenge.
2013: Jean-Louis becomes Vice President of Culinary Operations and Executive Chef at the New England Culinary Institute.
2019: Jean-Louis opens Private Master Chef Services offering Private event for family and business as well as professional coaching and consulting
2020: Jean-Louis becomes Ambassador for Sopexa “Butter of Europe” and “Trusted Veal from Europe” campaigns.
2022: Chef Jean-Louis is now cooking for Hilton Head Island gourmets

HERE ARE A FEW EXAMPLE OF CHEF JEAN-LOUIS “ CLASSIC” AND “NEW” RECIPES

Les Jean-Louis Classic:

- Foie Gras terrine, Toast and Chutney

- Seared Foie Gras on petite potato, citrus gastric

- Seafood and vegetables Terrine mosaic

- Brutally seared Sea Scallop, Seasonal crunchy salsa

- Boneless Quail stuffed with poultry mousse, Grande Red wine & Beer sauce.

- Filet mignon de Boeuf, Bordelaise “Devil” sauce.

- Breast of Duck and sherry gastric sauce.

- Grand-Ma Chocolate mousse - OR - Vegan Chocolate mousse

- Super thin Apple tart

Les new recipes:

- Foie Gras Royale with Duck confit and orange gelée

- Vegan Saffron and vegetable rich broth

- Celery root sous vide and Foie Gras parfait - Herb chiffon

- Cod medallion pan seared - Cornichons au Chicken jus

- Sea Scallop quickly seared – Vegetable Brunoise in strawberry vinaigrette.

- Beef cheeks under pressure – Cooking juice and roots confit.

- 72 hours precision cooking Beef Short Rib – barbecue coffee gravy

For the Office:

- French Quiches hors d’oeuvre – from Grand-Ma ham & cheese to vegetarian delight. - Shrimp lollipop, roasted pineapple crumble - Vegan Burger - Red beet, grains and umami

JBF_AWARDS_MEDALLION_LRG web centered.jpg

AWARDS & RECOGNITION

JAMES BEARD FOUNDATION AWARDS

***Winner***, Best Chef Northeast (2006)

Nominee, Best Chef Northeast (1993-2006)

FOOD NETWORK – CHOPPED

Chef Jean-Louis Gerin winner – 2012 Chopped Champion (May 28 2012)

ESQUIRE MAGAZINE

Best New Restaurant in America (1986)

All-Star Chef (1989)

FRENCH GOVERNMENT

Medal of Officier “Ordre Mondial Academie Culinaire de France” (2023) at the 140th ACF anniversary in Brittany France.

Medal of “Chevalier du Mérite Agricole” presented to Chef Jean-Louis in recognition for his work in promoting the French Culinary Arts in USA (2001)

Medal of “Chevalier des Arts et des Lettres” (2011)

2010 LA TOQUE D’ARGENT des MAITRES CUISINIERS DE FRANCE

The Silver Toque from The Master Chefs of France | Lifetime achievement

La Toque d’Argent was created by Mr. Andre Surmain and was presented for the first time to our great friend chef Andre Soltner from Lutece (NYC) in 1967. Since then La Toque d’Argent has traveled throughout the United States. Each year the Maitre Cuisiniers de France vote to elect the Chef of the year. This lifetime achievement celebrates a chef’s dedication to his work, art, involvement in his community, charity work and leadership in cooking education.

ACADEMIE CULINAIRE DE FRANCE | French Culinary Academy International Chef’s Association dedicated to culinary fundamentals sharing, education and culinary competition.

President 2010/2020. President d’honneur 2020 to date.

Fauteuil de L’Academie Culinaire de France 2020, lifetime achievement

WINE SPECTATOR | Linda Gerin sommelier

“Best” Award of Excellence (1989 to 2012)

Best Restaurants for Wine Lovers (2007 to 2012)

ZAGAT – “Best deal in CT” 2012/13 –

28 / 30 for Food (2012/13)

One of the Best of CT (2005 – 2012/13)

Top in Food & Service (2005 – 2012/13)

America’s Top Restaurants (2005 – 2012/13)

#1 rated for food and popularity (2003 -2012/13)

“La Grenouille of Greenwich” (2011)

MEMBERSHIP & AFFILIATIONS

L’Academie Culinaire de France: President 2010/2020. President d’honneur 2020 to date.

Fauteuil de L’Academie Culinaire de France 2020, lifetime achievement

Maitres Cuisiniers de France: Member since 1993 - Toque d’Argent 2010, Lifetime achievement

Bocuse D’Or Academy: Member

Alliance Française: Member, Board of Directors

Chevaliers du Tastevin: Commandeur

Chaine des Rôtisseurs: Member since 1985

SOS (Share Our Strength)

A charity organization focused on eradicating hunger in America, SOS was founded in 1989 and has chapters all over the country. Local committees host annual fund-raisers called Taste of the Nation, and for the last 11 years Chef Jean-Louis was chairman for the Fairfield County (Greenwich/Stamford) event. He helped to gather together and organize restaurants, wine purveyors and party planners, and became a regional leader, giving his time, connections and energy to this very charitable cause.

“An ever-evolving, very personalized French cooking. You can bank on Jean-Louis to be cooking or overseeing everything that comes out of his minuscule kitchen…simply relaxing and smart.”

— JOHN MARIANI

REVIEWS

Post Low-Fat, Greenwich’s Jean-Louis is Sublime

John Mariani (Bloomberg)

“Urban sophistication without a scintilla of pretension.”

Upscale and Down to Earth

Judith Hausman (Journal News)

“Don’t fight the tasting menu, it’s the best of the best. Recommended for small groups of business people and couples.”

Mariani’s Virtual Gourmet

John Mariani

“An ever evolving, very personalized French cooking…You can bank on Jean-Louis to be cooking or overseeing everything that comes out of his minuscule kitchen…simply relaxing and smart…prices Jean-Louis hasn’t changed in a decade…”

Travel Guide to New England

(Yankee Magazine)

“Editors’ Pick”…“A “must-see” for travelers.”

Neighborhood Favorites

(Elite Dining, San Diego California, 2003)

“This award is given to restaurants that are favorites of the local community. Your broad menu, warm atmosphere and gracious staff have made your restaurant a town institution.”

Phantom Gourmet

(www.phantomgourmet.com)

“Jean-Louis” is one of Phantom’s “GREAT ATE” for fine dining

Wine Spectator

John Mariani (December 2001)

Great article on our wine cellar and cuisine. John Mariani who was among the first to “discover” us in the early 80s and talk at large about our wine cellar and buying philosophy.

The Chefs Guide to America’s Best Restaurants

(2002)

Where do Chefs dine when in Greenwich? Which restaurant Chefs do recommend? Only one restaurant listed: RESTAURANT JEAN-LOUIS

A Masterpiece

Julie Wilson (Connecticut Magazine, August 2001)

The entire article about chef Jean-Louis’ philosophy, the restaurant history and the “Linda-Jean Louis team” is beautifully written.

On the Menu

John Mariani (Women.com)

“As refined as any French restaurant in Manhattan without a whit of pretense.”

Dining Guide

(Connecticut Magazine, December 1999)

**** Four Stars. “Gerin has kept his restaurant small and intimate, while at the same time proffering a cuisine as complex, varied and impressive as what you might find at a gastronomic palace with an army of chefs tolling away in a vast kitchen.”

Cupid Cuisine

John Mariani (Robb Report, February 2000)

“The details of hospitality, starting with well-set tables in an intimate dining room, make this one one of the most pleasurable dining experiences in America.”

Flawless French in Greenwich

Patricia Brooks (New York Times, 1985)

*** Awarded three stars

Greenwich Times

Four stars, extraordinary (maximum)

Connecticut Magazine

Four stars, extraordinary (maximum)

See links to more articles about Restaurant JEAN-LOUIS at Dining in France

MEDIA APPEARANCES

*Chef Jean-Louis was the 2012 CHOPPED Champion on the Food Network*

In addition to writing for newspapers and magazines, Chef Jean-Louis has made numerous appearances on television. He is also very active in his local community activities, including the Greenwich Healthy Living Task Force.

“In the Kitchen”

WGCH Radio

Co-host of weekly radio show with Stephanie Crane

BARIMA RIVER Hearts of Palm

Spokesperson

This all-natural foods product is harvested in Guyana.

The Greenwich Polo Grounds

Judge, Picnic Tailgate

Greenwich Concours d’Elegance

Since this event was created in 1997, Jean-Louis has been invited by the board to decorate a car in the tailgate for this prestigious event, celebrating fast tracks and the good life.

James Beard Foundation, New York

Jean-Louis has cooked at the James Beard House six times.

Macy’s & Bloomingdale’s

Cooking demonstrations for Cuisinart, Black & Decker and Calphalon