Chef Florent Gérardin

Our Executive Chef, Florent Gérardin, got his start in some of the great houses of French gastronomy. He started out as an apprentice with Richard Coutanceau in La Rochelle, then trained alongside chefs Joël Robuchon and Alain Ducasse.

After two years in Austria, Florent made his mark at "Saint-Pierre" in Singapore. It was here that he found his authenticity, influenced by Asian cuisine.
Following this path, he continued his career in Australia, notably in Melbourne with Chef Shannon Bennett and then Chef Mark Best.

Fascinated by the country's culture, he opened his own restaurant, Ôter. He was nominated "Restaurant and Chef of the Year" by the Good Food Guide.
Back in France on the Atlantic coast, he joined the brigade at Gordon Ramsay's "Grand Hôtel" in Bordeaux, where he demonstrated rigorous work from the raw product to its presentation on the plate.

Always inspired by the seaside environment, punctuated by the seasons and the quality of the produce chosen, "Flo" now offers bistronomic cuisine in our restaurant "Le Cairn" in Carnac.