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THOMAS GERARD
Patina | Los Angeles, CA
Biography
Thomas Gerard began his culinary career in the small town of Dardilly,
France, near the northern outskirts of Lyon. From 1991 to 1994,
Gerard began apprenticing for a number of French chefs. After realizing
that pastry was his passion, Gerard began apprenticing at Morand
Pastry & Bakery in nearby Lyon. Soon after proving his mettle, Gerard
began managing the pastry department at Restaurant Pierre Orsy in
Lyon.
After a number of other pastry jobs, while serving
for the French military, Gerard received the prestigious opportunity
of being the private pastry cook for the Governor of Lyon. Gerard
headed to the States and began work for the French Consulate of
New York and in Restaurant Alain Ducasse. He was then invited to
work for star chef Joachim Splichal of the Patina Group. An opportunity
he could not refuse, Gerard soon packed his bags, headed to LA and
never looked back. At Patina, Gerard creates original desserts each
night, making for a grand ending to every meal.
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