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Chef Gerard Germain
Chef Gerard Germain Important Ingredients:
-Executive Chef at Tony’s Restaurant – St. Louis, Missouri
-Began cooking in the South of France
-The first chef to teach at Dierbergs School of Cooking in 1978








At the age of 14, not-yet Chef Gerard Germain left his native Paris to cook with his uncle in the South of France. That was almost 50 years ago! From France to Switzerland, England, Canada, and then various cities around the United States, Chef Gerard arrived in St. Louis. He met his wife, Theresa, while working at Westwood Country Club.

Chef Gerard took over the kitchen at Anthony’s in 1988, then moved to Tony’s in 1990, where he learned about the art of perfectly cooked pasta.

When he takes a break from the hectic pace of restaurant life, he enjoys hunting, fishing, and of course cooking. Chef Gerard and Theresa’s favorite meal to cook with their children is a Christmas feast of prime rib and Bûche de Noël. “We had flour and sugar everywhere, but it was fun!” Fresh spices, fresh vegetables, and good wine are a must. “And he’s always proud to share his deer tenderloin and deer stew.”

But it’s not just Tony’s patrons that enjoy Chef Gerard’s talents. He spends many hours of his “free time” cooking to champion a good cause.

He has auctioned his culinary expertise to the highest bidders at fund-raising events for Toys For Tots, St. John’s Mercy Medical Center, and various high schools in the St. Louis area. Many of his volunteer efforts benefit projects at St. Joseph’s Church in Cottleville. “Gerard is like the Pied Piper at St Joseph,” says his wife, Theresa. “All the men and some women love to cook with him. He shares many ideas with them.”

Chef Gerard's Cooking Tip: “Because you eat first with your eyes, your presentation is just as important as the food you cook.”


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