Georges Berger was born in Lyon, France, known as the capital of French gastronomy.

The art of good cooking inspired Georges to learn the art of “la patisserie”; the fine, rich, fancy art of dessert pastry making. At thirteen years old, he quit school and became an apprentice at the local bakery in Lyon. After three years of working at...

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Georges Berger was born in Lyon, France, known as the capital of French gastronomy.

The art of good cooking inspired Georges to learn the art of “la patisserie”; the fine, rich, fancy art of dessert pastry making. At thirteen years old, he quit school and became an apprentice at the local bakery in Lyon. After three years of working at the bakery he received his first pastry chef certification.

Georges went on to win many pastry chef competitions. He received his C.A.P. diploma with a gold medal in 1967 and then studied at the COBA school in Basel, Switzerland. He went on work at the Savoy Hotel in London and then at Lenôtre in Paris as “decorator” for two years. Chef Berger also worked in prestigious Michellin awarded restaurants, Le Chat-Botté and Le Gentilhomme in Geneva. He traveled around the world to perfect his knowledge and art of patisserie and cooking, He was named Meilleur Ouvrier de France (M.O.F.) in 1979, and has won numerous awards during his career: a gold medal at Arpajon National Competition in Paris; gold medal at Charles Proust Competition; finalist in Pastry Coupe de France; gold medal at the Swiss Chef Association, and named Top 10 pastry chef’s in North America in 2014 awarded by the Institute of Culinary Education (ICE) in NYC. Now a days, Chef Georges sits on the jury for renowned competitions such as the Best Pastry Chef in NYC or the Best Wedding Cake in Orlando. He enjoys being a juror as he gets to stay up to date on the latest trends and techniques in the culinary world.

Georges was the former owner of Chocolate Fashion, but now at Mirabelle by Georges B., he brings his touch of savoir-faire, shifting his focus to savory, traditional French cuisine.

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