Michelin-starred Chef Gregoire Berger, who was previously the head chef at Ossiano, Atlantis The Palm, brings a rare blend of artistry, precision, and emotion to the plate, enriched by a culinary journey that began in the coastal heart of Brittany and has taken him across continents. From his early days training under legendary French chefs to leading Ossiano, one of the most iconic fine-dining restaurants in Dubai, and winning multiple accolades, Chef Gregoire has become one of the most decorated and visionary chefs in the world.
Chef Gregoire's recent collaboration with Sushi Art bridges the worlds of haute cuisine and casual dining, offering a curated experience rooted in storytelling and craftsmanship. In this edition of Chef’s Corner, Connector explores the inspirations and philosophy of a chef who continues to redefine culinary boundaries.
How did you get started in the food industry?
I was born in Versailles and raised in Brittany, where food was part of the daily rhythm of life. My journey began at CFA in Vannes, a traditional culinary institute. From a young age, I was immersed in the flavours of coastal France, and over time, that passion became a calling. The structure, the rigour, the artistry of cuisine, it all felt like home. I didn’t choose it. It chose me.
What is your earliest cooking memory?
I remember summer days when my mother made a tomato and mustard tart. It was simple, honest, and full of sun. That dish eventually inspired my modern take on the 'Illusion Tomato'. It's more than a memory. It’s my way of preserving nostalgia through technique. Childhood tastes stay with you forever.
What is your favourite dish from your country?
Hands down, a classic buckwheat galette from Brittany. Although it's made with humble ingredients, it’s deeply satisfying. It speaks of tradition, of the land and sea, and it’s a reminder that simplicity done right is a luxury in its purest form.
What is the one go-to and easy snack you love making for midnight cravings?
Pain perdu, but not just any version! I'm talking about a nostalgic twist with a hint of orange blossom and sea salt. A way to indulge without overthinking, a blend of childhood and comfort.
What is the one raw ingredient you cannot cook without from your country?
Seaweed, specifically dulse or kombu from the Atlantic coast. It’s often overlooked, but for me, it brings depth, salinity, and a sense of place. It anchors my cuisine in the terroir of Brittany.
How did your collaboration with Sushi Art come to life?
They approached me with genuine respect for craftsmanship and a shared understanding of the brand, along with a desire to elevate their offering. I appreciated the honesty of their approach. We weren’t trying to mimic fine dining. We were creating a bridge between casual and culinary art. The synergy came naturally, as I’ve been a customer of the brand for thirteen years.
Tell us about your creative process when creating this menu and what it was like to work with the Sushi Art team?
I approached it like I would any other project, by understanding the audience, respecting the product, and weaving in the emotion. I didn’t want to compromise integrity just because it’s casual dining. The team was receptive, humble, and open to ideas. It was refreshing. We focused on storytelling through ingredients that were accessible, yet precise.
What is the best dish to try from the Omakase menu?
The Obsiblue Roll. It’s a reflection of my roots and the collaboration itself. It’s made with Obsiblue shrimp, tom kha paste, Menton lemon, and Brittany blue spirulina. It’s where tradition meets technique, and casual meets curated.
Chef Gregoire Berger
Michelin-starred Chef
@chefgregoireberger