Serge Gorges, Executive Chef

Serge began his career at his father's hotel in Luxemburg. He achieved his culinary degree at the famous Lusagne in Switzerland. He worked his way through every stageof his art-crepe chef, cook, sous chef, saucier, and executive chef. His restaurants have attracted more dignitaries than many other restaurants.

Chef Gorges is versatile and loves every aspect of the kitchen. In addition to supervising each sauce and dish, he is a master of la pattiserie.

Michel Sàlaün, Master Boucher

Michel finished the most demanding butcher's school in Europe at the age of 16. He was the Head Butcher for Club Med for over a decade, beginning with its inception. His French Cut meats have won him fame in Brazil, Africa, Senegal, Morrocco, Tunisia, Potugal, Italy, Switzerland, Egypt, the French Carribean, Guadalupe, France, Burma, and Tahiti. He has the equivalent of a Ph.D in his field.

His great expertise is in the precise Dry Aged French cuts, each of which brings out a special flavor. One taste of Michel's work will change the way you view meat forever.