The Diaries Executive Chef - Gerald Touchard

Gerald’s culinary experience has been firmly based in Europe where he worked across award winning Michelin rated restaurants. Gerald remains inspired by traveling and experiencing the varied palates and preparations he is exposed to whilst visiting all corners of the globe.

Recent highlights for Gerald have been his time as Pastry Chef for internationally renowned Jean Georges’ restaurant Le Market in Paris, and his time as resident Sous Chef at Pello restaurant here in Sydney, as it received its second hat. Gerald also thoroughly enjoyed his experience whilst Sous Chef for Sean Connolly’s Astral, Sydney where the team where given a lot of scope to explore and research techniques and flavor and work with exceptional produce in the lead up to Appolo receiving their first hat.

Gerald remains inspired by the works of chefs like Michel Bras, a cuisine de terroir who cooks very honestly with his produce creating exceptional flavor whilst not being tied to any ritual or tradition with presentation, he also highly regards Thierry Marx who is a modern style chef doing very exciting work.