While growing up in Nice, France, Bernard knew his calling would be in the culinary industry. From the age of 15, his influences included both his grandfather Pastry Chef and father who owned a fish shop. After an apprenticeship at the Lycee Hotelier de Nice and made his start at the Restaurant la Chevre d’or, Chef Bernard worked in an array of establishments from the southeast of France, Paris where he worked in three Michelin Star Restaurants (Taillevent, Lucas carton) then to the UK as well as Russia. Dreaming of working in America, Bernard accepted a position in the cruise industry and met his wife, Shannon, an essential partner in bringing their restaurant to life. There is no one favorite style of cooking that defines Bernard’s efforts in the kitchen and the essential ingredient is literally the love and passion he brings to each dish. Bernard takes an eclectic approach, preparing traditional meals and creating fusion concepts prepared with a French spirit. Chef Bernard embraces his colleagues, encouraging them to look to him to lead. When visiting Global, Bernard recommends the Nero Risotto as well as the Cumin Lamb tenderloin accompanied with spiced baked eggplant.
