Chef Grégoire Berger – The Visionary of Underwater Gastronomy | Culinary Director, Ossiano, Atlantis The Palm, Dubai |Visionary of Underwater Gastronomy | Ossiano’s Michelin-Star Maestro |ulinary Storyteller of the Sea | Executive Chef, Ossiano Dubai |Michelin-Starred French Talent Transforming Dubai’s Dining Scene
Origins: A Culinary Seed in the Shores of Brittany
Born in the historic city of Versailles and raised along the rugged coastline of Brittany, France, Grégoire Berger’s earliest memories are flavored by the salt-laced air, the call of seagulls, and the abundance of seafood pulled straight from the Atlantic. Brittany’s culinary identity—rooted in simplicity, authenticity, and deep respect for natural ingredients—left an indelible mark on young Grégoire. In this part of France, the kitchen wasn’t just a room—it was a gathering place, a center of celebration, and a symbol of culture.
From an early age, he found himself drawn to the aromas wafting from local markets, the bustle of bakeries, and the poetic rhythm of chefs at work. What fascinated him most wasn’t just the food—it was the reverence with which it was treated. The people of Brittany didn’t just cook; they honored their ingredients. For Grégoire, food was emotion, craft, and a universal language waiting to be mastered.
By the time he was a teenager, Grégoire had found his calling. He enrolled at the CFA (Centre de Formation d’Apprentis) in Vannes, a renowned culinary institute known for producing some of France’s finest chefs. It was there that he embraced the rigorous discipline of classical French culinary training—knife work, sauces, plating precision, and ingredient science.
His training wasn’t limited to the classroom. Grégoire pursued apprenticeships in some of Brittany’s top kitchens, including La Closerie De Kerdrain, Le Pressoir, and Le Domaine de Rochevilaine. These Michelin-recognized establishments emphasized terroir, sustainability, and seasonality. Under master chefs, he developed a palate for delicate balance, an eye for detail, and a deep commitment to excellence.
Each stage of his early career reinforced a foundational belief: food should tell a story. Whether through a perfectly seared scallop or a foraged seaweed broth, Grégoire sought to communicate emotions and memories. Brittany gave him the soul of a chef—one who didn’t just cook but created edible narratives that touched the heart as much as the palate.
Global Culinary Path
By age sixteen, Grégoire was already immersed in professional kitchens. Eager to expand his worldview and refine his technique, he ventured beyond France, working in Casablanca, Morocco, where he co-founded and led a fine-dining restaurant. Navigating a new culinary landscape, he learned to blend local North African flavors with French technique, an experience that enriched his cultural perspective and adaptability.
Upon returning to France, he joined the brigade of La Grande Cascade, a historic Parisian Michelin-starred restaurant, under the mentorship of Chef Frédéric Robert. This chapter was pivotal in shaping his finesse, discipline, and artistry. It was in this setting that Grégoire began to see cooking as not just an act of service, but as a medium for intellectual and emotional expression.
His culinary journey also led him to serve as a private chef for diplomatic delegations in Paris’s business district, La Défense. This role demanded confidentiality, personalization, and perfection—qualities that would later define his leadership at one of Dubai’s most exclusive venues.
Anchoring Ossiano – A Unique Vision
In 2014, Grégoire Berger accepted the role of Head Chef at Ossiano, located inside Atlantis The Palm, Dubai. The restaurant’s dramatic underwater setting, surrounded by a floor-to-ceiling aquarium, offered an immersive canvas unlike any he had worked with before. While the location had always attracted attention, Grégoire set out to transform Ossiano into a global fine-dining destination grounded in innovation, precision, and narrative cooking.
His menus evolved from traditional seafood offerings to multisensory tasting journeys, drawing from his memories in Brittany, world travels, and philosophical reflections on nature and emotion. Signature dishes, such as “The Sea Remembers” and “Coral and Foam,” are not merely plates of food but storytelling compositions, evoking memories of the ocean, of childhood, and of discovery.
Every element—from plating design to music, scent, lighting, and timing—was orchestrated to enhance emotional immersion. Under Grégoire’s leadership, Ossiano became known not just for its location, but for its depth of concept and craft, capturing the imaginations of critics and diners from around the globe.
Accolades & Recognition
Grégoire Berger’s work has redefined what fine dining in Dubai can be. His accolades include:
- Michelin Star (2022) – Ossiano was awarded its first Michelin star in the debut edition of the Michelin Guide Dubai.
- Chef of the Year (2022) – Presented by Gault & Millau UAE.
- Highest New Entry Award (2023) – Ossiano debuted at No. 4 on the MENA 50 Best Restaurants list.
- Best Chef Awards (2019) – MENA region winner.
These recognitions reflect not only technical mastery but also Grégoire’s emotional resonance with guests and critics alike.
Culinary Philosophy & Style
Grégoire Berger believes that food should evoke memories, challenge perceptions, and tell personal stories. He is driven by a mantra of “tales and travels through food,” crafting menus that transcend cuisine to become narrative experiences.
He weaves elements from his Breton roots—such as seaweed, butter, and shellfish—into globally informed dishes influenced by his time in North Africa, the UAE, and Europe. His cooking philosophy combines:
- Minimalist aesthetics
- Sustainable sourcing
- French technical rigor
- Global ingredients with local soul
This unique fusion places Grégoire at the intersection of artistry and ethics. He is a pioneer of low-waste kitchens, champions traceable seafood, and integrates seasonal storytelling in every course.
Leadership & Mentorship
Managing a diverse team representing over 16 nationalities, Grégoire fosters a culture of respect, empathy, and continuous growth. He bridges the traditional divide between front-of-house and kitchen staff, ensuring all team members are custodians of the guest experience.
His proteges describe him as visionary but grounded, a chef who teaches not only with recipes, but with purpose. Several alumni of his brigade have gone on to win awards and lead restaurants across Europe and the Middle East, carrying forward his ethos of integrity, elegance, and narrative cooking.
What’s Next for Chef Berger
After nearly a decade at the helm of Ossiano, Grégoire Berger has announced his departure in late 2024. While details of his next move remain under wraps, culinary insiders suggest he may launch a concept rooted in immersive, multisensory storytelling, possibly in Europe or a new Dubai location.
He is also rumored to be working on a cookbook and docuseries, chronicling his underwater gastronomy journey, philosophies, and reflections on the future of experiential dining.
Wherever he goes, one thing is certain: Chef Grégoire Berger will continue to redefine the boundaries of cuisine, art, and storytelling.
Quick Profile Snapshot
| Detail | Info |
|---|---|
| Full Name | Grégoire Berger |
| Birthplace | Versailles, Brittany, France |
| Education | CFA Vannes |
| Early Career | France, Casablanca, Paris |
| Ossiano Tenure | 2014–2024 |
| Signature Style | Sensory storytelling, French precision |
| Awards | Michelin Star, Gault & Millau, MENA 50 Best, Best Chef Awards |
| Team | 16+ nationalities |
| Future Plans | New culinary ventures post-2024 |
Legacy & Global Impact
Chef Grégoire Berger’s journey from the windswept shores of Brittany to the dazzling skyline of Dubai is a testament to the transformative power of culinary artistry. Over the course of his career, he has defied convention and carved a unique space in the global fine dining scene—melding technical brilliance with emotional resonance. His work has not only redefined the standards of excellence in Dubai but also elevated the city’s position on the world culinary map.
Through Ossiano, Berger turned an already iconic venue into a gastronomic pilgrimage site. Under his stewardship, the underwater restaurant became synonymous with immersive storytelling, refined technique, and memory-driven dining. Guests didn’t just eat—they experienced. Every dish served was part of a meticulously orchestrated narrative, meant to provoke emotion, spark imagination, and linger in memory long after the final course.
His legacy is also deeply rooted in mentorship. Berger has cultivated and led a multicultural team of over 16 nationalities, empowering young chefs, instilling discipline, and advocating for holistic well-being in the professional kitchen. His leadership style—firm yet compassionate—has helped launch the careers of many who now head prestigious kitchens around the world.
As an ambassador for sustainable gastronomy, Berger’s approach emphasizes traceable sourcing, minimal waste, and responsible luxury. His menus often reflect local partnerships, from Emirati fishers to international foragers, creating a culinary language that respects nature as much as it celebrates it.
Chef Grégoire Berger’s journey is far from over. As he steps into the next chapter of his career beyond Ossiano, the culinary world watches with anticipation. Whether opening a new restaurant, launching a book, or leading the next innovation in experiential dining, his mission remains clear: to create with intention, lead with integrity, and elevate gastronomy into an art form that transcends borders, language, and even time itself. the culinary narrative in Dubai and beyond. With his work at Ossiano, he has proven that a restaurant can be more than a place to eat—it can be a portal to memory, imagination, and meaning. Through his relentless pursuit of perfection and emotional storytelling, he has inspired a generation of chefs to cook with soul, lead with vision, and create not just meals, but moments that resonate forever.
Chef Grégoire Berger – External Links
- Instagram (Official Profile)
https://www.instagram.com/chefgregoireberger - Ossiano Dubai (Atlantis The Palm)
https://www.atlantis.com/dubai/dining/ossiano - Michelin Guide – Ossiano
https://guide.michelin.com/ae/en/dubai-region/dubai/restaurant/ossiano - World’s 50 Best – Ossiano Dubai Interview
https://www.theworlds50best.com/stories/News/mena-restaurants-highest-new-entry-ossiano.html - Gault & Millau UAE – Chef of the Year Feature
https://www.gaultmillauuae.com/news/exclusive-chef-gregoire-berger-to-depart-award-winning-ossiano - The Best Chef Awards – Chef Grégoire Berger
https://thebestchefawards.com/2023/03/01/gregoire-berger - Matfer Bourgeat USA – Chef Spotlight
https://matferbourgeatusa.com/chef-spotlight-gregoire-berger - Vendôm Talents – Chef Interview
https://www.vendomtalents.com/en/news/interview-gregoire-berger-chef-ossiano-a-atlantis-the-palm-dubai - Liam Collens Substack – Departure Announcement
https://liamcollens.substack.com/p/gregoire-sets-sail-after-dropping - UpperCrust India – “The Celebrated Aqua Chef” Feature
https://uppercrustindia.com/v3/posts/991/the-celebrated-aqua-chef
