MICHELIN STAR SERVICE
GOURMET CUISINE
PERSONALIZED TO YOUR TABLE.
Meet Chef Jean-Pierre
a culinary artist at heart
Culinary Biography
Hailing from the majestic French Riviera, Chef Jean-Pierre Bagnato received his professional culinary degree in Nice where he developed a rich and sophisticated provencal palette. Hand picked alongside Gordon Ramsay in the 80’s by legendary British Chef Marco Pierre White, he soon began his culinary career in London as Chef de Partie at famed two Michelin star restaurant Harvey’s. After making his mark in the UK culinary scene, he sought Executive Chef opportunities via the globe in France (La Pérouse), New York (The Mark Hotel), Australia, Hong Kong (Shangri-La, Leading Lan Kwai Fong Group eatery Café des Artistes), and Greenwich (Versailles). Chef Jean-Pierre rapidly became known as one the finest French celebrity chefs and won several awards, including the place of Finalist in the prestigious Wedgwood’s World Master of Culinary Arts Competition in 2001 and the title of Commandeur/Culinary Advisor of Les Cordons Bleus de France, the first French chef ever to receive this title. He was furthermore voted Best French Chef in Hong Kong by Tatler in 1998 and was recognized by the French Consulate in Hong Kong for his superb promotion of French cuisine and the French L’Art de Vivre. Residing in the greater New York area, Chef Jean-Pierre earned the highest rating in The New York Times for his delicious and inventive cuisine as Versailles' Executive Chef in Greenwich, CT. Now residing in the greater New York area, he has transitioned to food consultancy/cooking privately and brings his exceptional culinary experience straight to your dinner table. Whether an intimate family gathering or a large scale gala for high profile celebrity clients, Chef Jean Pierre takes pride in serving all households with the utmost confidentiality and is open to opportunities both locally and abroad.
Culinary Philosophy
Chef Jean-Pierre's time in the kitchen is filled with excitement and innovation. He believes that cooking is an art that requires commitment, creativity, and dedication. He draws from within while at the same time considering the guest’s perspective to create a completely satisfying experience. The most important element is making all the effort look simple upon presentation. Often comparing the intensity of cooking to the intensity of his other passion, percussion, Chef Jean-Pierre, an accomplished performer, comments that both require the same recognition of basic fundamentals: timing, rhythm, consistency. He compares executing a 220 people gala dinner for La Chaîne des Rôtisseurs at the Shangri-La to a symphony, intricately composed for a beautiful presentation. Throughout his career, Chef Jean-Pierre's cooking philosophy has remained the same: to create a unique culinary event that reflects well-orchestrated quality. Chef Jean-Pierre’s savoir faire is brilliantly showcased in four distinct menus: Equinox, Méditerranée, Fan of Asia, and Modern Classics, each menu incorporating an approach reflecting nature, his history, and his travels: Equinox marking the continual changing of the seasons, Méditerranée displaying Bagnato’s roots from the South of France; Fan of Asia presenting innovative tastes influenced by his time in Asia, and Modern Classics honoring the glorious French culinary tradition.