The French chef will step down from his position at the Atlantis, The Palm restaurant at the end of 2024
(Image Source)
GLOThe French chef will step down from his position at the Atlantis, The Palm restaurant at the end of 2024
(Image Source)
Image: HOTELIER
Atlantis, The Palm has confirmed that Grégoire Berger will leave Ossiano at the end of 2024.
The hotel and its award-winning French chef spoke exclusively to Gault&Millau about his plans.
Winner of Caterer’s Tastemaker of the Year award in 2022 and former Hotelier Middle East cover star, Berger has steered Ossiano through an incredibly successful period since taking over as executive chef.
First joining the venue in 2014, he left Ossiano in 2021 to take some time out, returning early in 2022.
That same year he was named Gault&Millau’s Chef of the Year that same year with Ossiano also winning Restaurant of the Year, being awarded three toques with a score of 15.5 out of 20.
The restaurant achieved four toques in the two subsequent editions of the guide, being named Restaurant of the Year once more in 2023.
Atlantis, The Palm said from 2025, guests will “experience the next phase of Ossiano”, adding that the hotel will miss the chef’s “creativity, passion and drive”.
A statement read: “We would like to express our thanks and well wishes to one of our leading homegrown chefs, Grégoire Berger, who will soon depart to embark on a new chapter. Grégoire has been an invaluable culinary team member, and it has been a pleasure to watch him grow and achieve great successes over the years.”
Atlantis said Berger will remain at the restaurant until the end of the year, at which point he will begin work on a new project.
The “next phase of Ossiano”
The news comes as the hotel gets ready to open FZN by Björn Frantzén. The intimate, 27-seat fine dining experience is the sibling to award-winning Frantzén in Stockholm and Zén in Singapore, which both hold three Michelin stars.
Other restaurants at Atlantis The Palm include Hakkasan, Nobu and Gordon Ramsay’s Bread Street Kitchen.
Berger told Gault&Millau: “The time has come for me to begin a new chapter. Later this year, I’ll be stepping away from Ossiano to spend time with my family and start working on my new project. I want to express my appreciation to Atlantis Dubai for their unwavering support and my incredible team and colleagues, past and present. Special thanks to my right hand, Aurelien Durand, and the entire culinary community, whose contributions have been integral to our success at Ossiano.
“As I step away, I do so with great pride in all that we have achieved together, and I wish everyone continued success in the future. I look forward to sharing what’s next in the months ahead.”
Source: HOTELIER
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