Hailing from the Hudson Valley, NY, Gerard attended the prestigious Culinary Institute of America, Hyde Park. He graduated with a Bachelor’s degree in culinary arts/restaurant management in 2005. Upon graduating, he moved to Seattle, WA where he worked as Sous Chef in such notable restaurants as the Flying Fish and The Palace Kitchen (part of the Tom Douglas restaurant group). Gerard considers this time to be the most influential of his career, where he shaped his philosophies and approach to food and restaurants, as well as his daily life. The honest, unpretentious attitude and ideas Gerard formed while working there is what he hopes to bring to the table at Central Bistro.
Gerard moved to Denver in the summer of 2011 and began working at Z Cuisine in LoHi. He promptly took on the role of Chef de Cuisine, where he explored and developed relationships with Colorado farmers and created cuisine that celebrated both traditional French bistro fare and celebrated the local farm-to-table movement. In 2012, he parted ways with Z to join the opening team for Central Bistro as Sous Chef. He considers his staff to be the strongest tool in his kitchen. The success of a kitchen depends on the engagement, strengths, and talents of every individual; he believes this is what creates a truly comfortable, unique, fun, and honest dining experience.
He credits his mentors: 2012 James Beard winner Tom Douglas, Eric Tanaka, James Beard award winner Christine Keff, and Rocco DiSpirito with giving him the skills and temperament to succeed in the kitchen and in life. He would also like to thank his lady, Rebecca Reilly, for being so awesome, supporting and challenging him every day.