Chef Alain Verzeroli serves as Culinary Director of Miami Michelin-starred restaurants L’Atelier de Joël Robuchon (two stars) and Le Jardinier (one star) of the Bastion Collection. Chef Alain joined The Bastion Collection in June 2018 to serve as Culinary Director for several of the group’s upcoming projects including it’s Miami outposts. Chef Alain’s impressive career has included leadership positions at Michelin-starred restaurants across Paris, Hong Kong and Tokyo. His guidance as Director of Culinary Operations at Château Joël Robuchon in Tokyo led to the annual receipt of three Michelin stars for 11 consecutive years. Prior to working with Robuchon for 21 years, Verzeroli was the Executive Sous Chef at the esteemed Arpège (three stars) with Chef Passard, as well as trained at the famed Taillevent (three stars) and Guy Savoy (three stars) in Paris. Born in Vietnam and raised in Paris, his culinary story began during his time at Universite Paris-Dauphine while he was studying economics. After his first dining experience at Michelin-starred Alain Rayé restaurant, Verzeroli was inspired to approach the renowned chef and asked to apprentice for him. Following a successful month-long apprenticeship with Chef Rayé, he decided to change directions and pursue his culinary passion which prompted him to drop out of business school. Verzeroli attended the acclaimed École Grégoire-Ferrandi’s École Supérieure de Cuisine Française (ESCF) in Paris, France.