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 restaurants. Today, Verzeroli serves as Culinary Director for Michelin-starred 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.
Chef Verzeroli moved to New York after 18 years in Japan and resides in Midtown Manhattan with his wife.
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 techniques in 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 Professional in 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.
Le Jardinier Miami’s Chef de Cuisine Christian Pasco Diaz is a seasoned culinary professional with more than 15 years of expertise in fine dining.
Most recently, Christian's culinary prowess has graced esteemed establishments like Gordon Ramsay’s Hell’s Kitchen, where he served as Sous Chef in Miami. Prior to this, he held pivotal roles such as Chef de Cuisine at TUR Kitchen, where his culinary innovations earned notable accolades such as TripAdvisor Traveler's Choice and Miami New Times Best Mediterranean Restaurant. His keen attention to detail and proficiency in food inventory were instrumental in maintaining high-quality standards while optimizing operational efficiencies.
Christian graduated with a bachelor's in culinary arts from the Hospitality Management School and then pursued specialized certificates in hospitality industry management, supervision, and leadership. He began his career as a line cook at Park Hyatt Beaver Creek and quickly climbed the culinary ladder, securing a position as Chef de Partie at Cima Restaurant and then Grouse Mountain Grill in Colorado.
In 2013, Christian left the mountains for Miami, where he continued as Chef de Partie at Lippi Restaurant. After just a year, he graduated to Sous Chef at the acclaimed Biltmore Hotel’s Palme D'or restaurant where his contributions garnered prestigious awards, including the 5 Diamonds AAA Award. Continuing to expand his culinary skillset, Christian then served as Baker Sous Chef when he joined Almotti, renowned for serving gluten-free Italian delicacies.
Christian joined Le Jardinier Miami in 2024, bringing his expertise in fine dining preparation, Michelin Star plating, and menu development to this esteemed French restaurant. Le Jardinier’s commitment to taste and technique provides the perfect platform for Christian to showcase his proficiency in the culinary field, contributing to the restaurant's continued growth and success.
Henrique is the Head Sommelier at Michelin-starred Le Jardinier* and L’Atelier de Joël Robuchon** and has been with The Bastion Collection since 2018. A Floridian by birth, a Venezuelan by heritage and a New Yorker by heart, Henrique’s career spans twenty years in the hospitality industry. He was educated at New York University in Hotel and Restaurant Management, earned his Sommelier Diploma from the International Culinary Center, and passed the certification exam of the Court of Master Sommeliers.
His first role as a sommelier was at Hakkasan group, where over the course of five years he worked several harvests across the globe, from the Uco Valley in Mendoza, Argentina to the Brda in Slovenia. During that same period, he organized Argentinian Wine Experiences in New York City, introducing old and new wine producers from Argentina to the market. Henrique has served on panels and tastings for Wine & Spirits Magazine, has taught classes extensively, and curated hosted dinners and events, such as the Natural Wines Sommakase in Panama City at the famed Makoto Restaurant. Henrique also has a personal passion for helping wine collectors curate their cellars.