French Transplant Offers a Delicate Taste of Paris in New England

Jean-Louis Gerin winner of the 2006 James Beard Foundation award for “Best Chef of the Northeast” was born in the French Alps, in the Haute- Savoie town of Annecy. When his family moved to Talloires, France, 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, and at the ripe, old age of thirteen, was given the duty of drying the Baccarat glassware.

After he finished this preliminary education, Jean-Louis went to l'Ecole Hoteliere de Thonon Les Bains in 1973, where he received formal restaurant training and a degree in business. Following this fine education, Jean-Louis returned to Auberge du Père Bise to continue his apprenticeship.

As a budding Cuisinier, Jean-Louis was fortunate to work at two three-star establishments in France, including Oustau de Beaumanière. In 1978, he went to an exciting new restaurant in Paris, Barriere-de de Clichy, along with his friend, Chef Guy Savoy. Two years later the duo opened Guy Savoy in Paris.

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 joined him, and by 1985, had agreed to purchase the restaurant, renaming it Restaurant JEAN-LOUIS.

In 1986, Jean-Louis married Linda Chardain, daughter of the well known restaurateur Rene Chardain. The two of them 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.

In 1991 Jean-Louis was given the title of Maitre Cuisiner De France, an honor given by his older peers, recognizing his work and ability to train the upcoming chef generation. In January 2001, Jean-Louis received the medal of Chevalier du Merite Agricole from the French Government, honoring him for his work in promoting French Culinary Arts in USA.

In May 2005 a complete transformation of the dining room marked the beginning of the next 20 years of JEAN-LOUIS and the opening of JLToGo catering by JEAN-LOUIS.