Gerard’s obsession with baking and good food goes back as far as he can remember. At the tender age of 16, he entered a 5 year apprenticeship programme in
Villars, Switzerland, where he learned to make all kinds of bread, pastry,
chocolate and ice-cream.
After graduating with distinction from his apprenticeship, Gerard completed
his military service. He then made the tough decision to leave his family,
and move to Zurich. For a year, he developed his pastry skills and language
skills whilst working in a famous family owned pastry shop.
The following year, he joined the Hilton International Group in London,
and spent the next 10 years in several positions in far flung parts of
the globe. His 'Tour du Monde' took him to Istanbul, Tokyo, Guam, Seoul,
Kuala Lumpur, Jakarta, Singapore and Shanghai, where James Smith, Regional
Vice President for Hilton International, recognised his talents and encouraged
him to move to Hong Kong. It was here that he was promoted to Regional
Pastry Chef covering Central Asia, and where he met his sweet wife Janita.
During this time, Gerard represented Hilton International at many international
culinary competitions - I.K.A. Hoga in Germany, Salon Culinaire in Singapore
and HOFEX in Hong Kong. He was the winner of numerous gold medals for both
team and individual presentations. In recognition of this, he was invited
to join the judging panels for many world renowned culinary competitions.
Being in Hong Kong at start of the '90s, Gerard was already considering
his long term future. His natural instinct was to strike out and seize
the opportunities of
a booming economy.
The following year, he opened his
first 'La Rose Noire Pâtisserie' together with his partner Michel Emeric
in the most prestigious retail centre on Hong Kong Island. This was the
foundation of his dream to establish a specialist Boulangerie, Pâtisserie,
Confiserie. A few years later, Gerard took full control of the company
and its future.
Now, 19 years later, La Rose Noire is one of Hong Kong's leading producers
of fine bakery and pastry products. The company has one of the widest fresh
and frozen product ranges available, and is also one of the few manufacturers
of frozen, pre-proven dough in Hong Kong.
From its modern facilities in Kowloon Bay and Dongguan, his company employs
more than 500 staff who work around the clock to meet the needs of their
customers, who include hotels, airlines, private members clubs, restaurants
and retailers. Many of the original staff who joined the company are still
working there today.
In 2004, the company constructed a brand new, custom built factory in Dongguan
to serve new customers in Southern China. Today La Rose Noire products are sold in Europe, USA, Dubai, Australia, New Zealand, Singapore, Thailand, China and Japan.
Gerard was co-author of the famous book 'The Cutting Edge", which was published in Hong Kong in 1993. He also published “My Recent Journey” in 2003 and “Passion.” in 2006. “Passion.” was awarded Gourmand World Cookbook Awards 2006 - "Special Award Of The Jury" in the "Gourmand Singapore Awards". He served as Chairman of the Asian
Culinary Classic in 1997, 1999 and 2005, and was the President of the Hong
Kong selection for the 'Coupe du Monde de la Pâtisserie' in 1997 in Lyon,
France.
Gerard has been happily married for more years than he can remember, and
has two delightful children, Caroline and Dominic.
Gerard’s obsession with baking and good food goes back as far as he can remember. At the tender age of 16, he entered a 5 year apprenticeship programme in
Villars, Switzerland, where he learned to make all kinds of bread, pastry,
chocolate and ice-cream.