Michelin-starred Chef Alain Verzeroli has worked in many of the world’s most prestigious restaurants over his notable career. In June 2018 he joined The Bastion Collection to serve as Culinary Director for several of the group’s upcoming projects. Verzeroli created and oversees the concepts for Le Jardinier and Shun restaurants. Today, Verzeroli serves as Culinary Director for l’Atelier de Joël Robuchon and Le Jardinier brands.
Verzeroli’s stellar career has included leadership positions at Michelin three-star restaurants across Paris, Hong Kong and Tokyo. He most recently served as Director of Culinary Operations at Château Restaurant Joël Robuchon in Tokyo, where his guidance led to the annual receipt of three Michelin stars for eleven consecutive years. Prior to working with Robuchon for 21 years, Verzeroli was the Executive Sous Chef at the esteemed three Michelin star Arpège with chef Alain Passard in Paris. He also trained at the famed three Michelin star Taillevent and three Michelin star Guy Savoy in Paris.
Verzeroli was born in Vietnam and grew up in Paris. His culinary story began during his freshman year at Universite Paris-Dauphine studying economics. After his first dining experience at Michelin-starred Alain Rayé restaurant, Verzeroli was inspired to approach the renowned chef and asked to apprentice for him. Following a successful month-long apprenticeship with chef Rayé, he decided to change directions and pursue his passion which prompted him to drop out of business school. Verzeroli attended the acclaimed École Grégoire-Ferrandi’s École Supérieure de Cuisine Française (ESCF) in Paris, France.
A longtime protégé of the legendary Chef Joël Robuchon, Martone serves as Executive Pastry Chef, overseeing the bakery and dessert programs for all of the restaurants of The Bastion Collection across New York, Houston and Miami. He is behind the Michelin-star winning desserts served at L’Atelierde Joel Robuchon** and Le Jardinier*, and leads creative efforts at our chocolatier Stettler-Castricher.
Prior to joining The Bastion Collection, Martone was the Executive Pastry Chef at the three Michelin starred Joël Robuchon Restaurant and the Michelin starred L’Atelier de Joël Robuchon at the MGM Grand Hotel & Casino in Las Vegas, a position for which he was initially recruited when it first opened in 2005, moving up the ranks from Executive Pastry Sous-chef to Executive Pastry Chef in 2010.
Prior to working in Las Vegas, Martone served as Pastry Chef at the two Michelin starred L’Atelier de Joël Robuchon at the Four Seasons Hotel in New York City. Renowned for his highly creative, whimsical, and delectable plates, Martone’s technical mastery allows him to combine aesthetics and flavor—resulting in desserts that are both visually stunning and delicious. He will often spend months conceptualizing and perfecting a dish, creating custom serviceware and new technique sin order to execute his vision.
A native of Naples, Italy, Martone began his education at the Hotelery School in Naples, Italy, and later attended Instituto Superiore Arti Culinarie in Venice. He came to the United States to pursue his passion for pastry-making and attended the French Pastry School: Art de La Patisserie in Chicago, Illinois, the only culinary school in the country dedicated exclusively to teaching pastry technique. Chef Martone has garnered numerous accolades over the course of his career. He received a James Beard Award nomination for Best Pastry Chef in 2015, was named one of the Top 10 Pastry Chefs in America by Dessert Professionalin 2015, and won the 3rd Annual StarChefs.com International Pastry Competition in 2012.
Renowned for his exquisite and visually striking pastry creations, Martone most recently created and opened Frohzen, an innovative ice cream shop. Frohzen offers unique treats, including our signature ice cream cupcakes, macaron ice cream sandwiches, and cakesicles.
Andrew was born and raised in San Francisco. He was introduced to the world of food and cooking from a very young age by his mother, who worked as a butcher for over 35 years. Today she remains his main inspiration along with his trips to England and Taiwan. While attending high school, he began cooking at a small local restaurant. After enrolling Audio Engineering School in Emeryville, California, Andrew quickly realized that this was not his passion and decided to join Le Cordon Bleu California Culinary Academy in San Francisco. Andrew went on to work at 5 Star hotels and Michelin-starred restaurants in the Bay Area including the Ritz Carlton in Half Moon Bay, Chez TJ in Mountain View and Campton Place in San Francisco where he met and worked with Chef, friend and mentor Srijith Gopinathan. In 2013, Andrew decided to move to New York to further develop his career. There, he first joined the team at Restaurant DANIEL and then Per Se restaurant. Andrew joined The Bastion Collection in 2017 as part of the opening team for L'Atelier de Joël Robuchon and Le Grill as Executive Sous Chef. In 2019, he was promoted to Chef de Cuisine of Le Jardinier New York where we gained one Michelin star 5 months only after opening.
Andrew has also been supporting the development of Le Jardinier Miami and is excited to lead the culinary operations of Le Jardinier Houston.
Jordan's early experience began as a Wine Steward for Chef
Roy Yamaguchi’s, Roy’s Restaurants in Texas. After serving as sommelier for a
restaurant group in Austin, Texas, he became Wine Director for Chef Mavro in
2011, a Five-Diamond and James Beard awarded restaurant in Honolulu, HI. During
this time, Jordan became an Advanced Sommelier through the Court of Master
Sommeliers and a Certified Specialist of Wine from the Society of Wine
His next leadership role brought him to Napa Valley, CA. There, he opened 1313 Main Restaurant & Wine Bar and was the Restaurant Director & Wine Director, as well as a buyer for CalWine.com. In Napa, he was named one of Zagat’s “30 Under 30” top hospitality professionals in the US and was a lecturer for a senior student at the Culinary Institute of America Greystone.
After three years in wine country, Jordan’s journey brought him to sunny Southern California where he joined the Wolfgang Puck team as Assistant General Manager of the flagship Spago Beverly Hills and aided in the renovation of the Michelin Star awarded flagship CUT Beverly Hills at the Four Seasons Beverly Wilshire.
He then went on to open the new flagship Waldorf Astoria Beverly Hills in partnership with Chef Jean-Georges Vongerichten as Assistant Director of Food & Beverage overseeing the wine and beverage program. After two years, he was then tapped to open the West Hollywood EDITION, the flagship for Marriott’s new luxury brand, overlooking the Food & Beverage Operations in partnership with Chef John Fraser Restaurants.
Now, Jordan is excited to be back in Texas serving as the Director of Restaurants for The Bastion Collection's two concepts at the Museum of Fine Arts, Houston, Cafe Leonelli and Le Jardinier.
Born and raised in York, Pennsylvania, Andriana moved to Poughkeepsie, NY to study Culinary Arts at the Culinary Institute of America. After earning her degree, she moved to New York City where she worked as chef de partie at several prestigious restaurants, including Marea. She later transitioned to her first role in the front of the house as a seasonal server at Jean-Georges restaurant located in Fire Island, NY. Afterwards, she moved back to New York City to join the opening team at L’Atelier de Joel Robuchon. Andriana’s skill and dedication led to her quick rise from server, to captain, and now, to Assistant General Manager at Le Jardinier Houston.