Gilles Dupont: was born in Annecy in 1956, 40 km from Geneva. first culinary experience was a work placement to earn a little pocket money. He studied at the hotel management school in Bonneville before completing his studies at Westminster Catering College. Then He had the opportunity to work with Marc Veyrat at L’Eridan, at the London Hilton and at the Queen Elisabeth in Montreal.
The first time He worked as a chef was at Le Cygne restaurant at the Geneva Hilton. The restaurant had won two stars by the time He left in 1990. Then He became executive chef at the Hôtel du Rhône for its two restaurants and won two new stars for one of them, the Neptune.
In 1996 He became owner boss at L’Auberge du Lion d’Or in Coligny. This restaurant had left its mark on him: He had been an apprentice chef there in 1974!
That’s where He currently practise as a chef and draw on all these experiences as well as a number of internships with great chefs such as Jacques Le Divellec in his restaurant of the same name, Joël Robuchon at Le Jamin and at L’Oasis in Brussels.
Well I had the pleasure early on in my career as apprentice to cross paths with his greatness , and discover early on his passion for excellence for food and dining experience ,I can truly call him my mentor , on my 3 and final year of apprentish I worked under him at the "The Cygne" restaurant in Geneva , which was part of then the Noga Hilton Hotel.
He challenged me to master the art of creating a dish and not only cooking it right , but presenting it with a touch of a artist , until now when I visit his restaurant , the same feeling is there , the same passion is there in his kitchen ! In ones persons life there are very few" Mentors"I as a chef I am so proud to have come across Chef Gilles Dupont , a wonderfull chef , and really great guy! Hats off to my "Mentor".