Jeremy Biasiol

Jeremy Biasiol was born in Lyon France on October 23rd , 1979. He starts cooking school at the age of 15 and ends it after he got his diploma in culinary art, during his training he had many opportunity to perfect his cooking education by doing some training in many famous restaurants in Lyon and around:

He went to La Mere Brazier ( 2 Michelin stars ), relais Pierre Orsi ( 1 Michelin star ), restaurant Georges Blanc ( 3 Michelin stars ) and restaurant Paul Bocuse ( 3 Michelin stars ).

At 17 years old he went to Paris in France for work for Alain Ducasse at le relais du parc it will be the beginning of a very long collaboration which will be keep for 11 years.

Jeremy will work at many restaurants for Alain Ducasse during this 11 years:

• Le relais du parc as a commis , the Louis XV ( 3 Michelin stars ) as a commis, the spoon at sanderson in London as a chef de parie, the 59 poincare as a chef de partie, the plaza athennee ( 3 Michelin stars ) as a 1st chef de partie and alain ducasse at the essex house ( 3 Michelin stars ) as a sous chef.

After this amazing experience he went to work as a private chef for andrew borrok during 2 years and finally in 2008 until now Jeremy Biasiol is responsible of the training cooking section in Penasia School of Continuing Education ( Hong Kong Culinary Academy ) and take care of the formation of young chefs for the good of Hong Kong and China. He is the first non-local chef to teach in Hong Kong.