Jeremy Biasiol, Executive chef

Jeremy Biasiol


Executive chef

„Cooking is love made visible“

About me

Hello my name is Jeremy i just move back in Europe after 16 years of expatriation, i used to work a long time for Alain Ducasse in Paris, Monaco, New York and i owned a restaurant in Hong Kong which was rewarded a michelin star after 1 year, i spent as well 3 years in Shanghai and now i am in Germany

My specialisation

Fine dining, fusion

Latest news

Current chef at hotel Liberty in Offenburg in Germany

Current location

Job offers

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Professional experience

Executive chef

Hotel Liberty · Offenburg Germany · 08/2017 – until present

Head chef/Chef de cuisine

Pudong Shangri-La · Shanghai · 03/2014 – 03/2017

Executive chef

Mirror Restaurant · Hong Kong · 10/2010 – 12/2013

Executive chef

Hong Kong Culinary Academy · Hong Kong · 03/2010 – 03/2012

Executive chef

Andrew Borrok · New York · 03/2006 – 03/2008

Sous-chef

Alain Ducasse at the Essex House · New York · 03/2004 – 03/2006

Chef de partie

Alain Ducasse au Plaza Athenee · Paris · 03/2001 – 03/2004

Chef de partie

Spoon at Sanderson by Alain Ducasse · London · 03/2000 – 03/2001

Chef de partie

Homard et Boeuf Alain Ducasse · Paris · 03/2000 – 03/2001

Commis de partie

Alain Ducasse Louis XV · Monte Carlo · 03/1998 – 03/2000

Commis tournant

Alain Ducasse relais du Parc · Paris · 03/1997 – 03/1998

Training

Trainee

La Mere Brazier · Lyon · 11/2017 – until present

Trainee

Pierre Orsi · Lyon · 12/1995 – 12/1995

Trainee

Georges Blanc · Vonnas · 07/1995 – 08/1995

Trainee

Paul Bocuse · Lyon · 06/1995 – 07/1995

Place you would like to work

Hobbies

Take care my dogs, collection of cook books, Michelin guide, photography and markets

Contact

Email and Messenger

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Blog post about Jeremy Biasiol

THAT LONGING FOR A MICHELIN STAR

Today we present Jérémy Biasiol’s remarkable career. He once dreamed of earning a Michelin star. We met him in Offenburg, where he has worked as a head chef since August.  more ...