Under the leadership of Culinary Director Alain Verzeroli, Executive Pastry Chef Salvatore Martone, and Executive Chef Olivier Jean, all protégés of the legendary Joël Robuchon, this global team of award-winning chefs brings an extraordinary depth of expertise to every Bastion Events experience.

These chefs, whose training spans the kitchens of icons such as Alain Passard, Guy Savoy, Alain Ducasse, and more, collaborate across markets and concepts to create dynamic, globally inspired culinary journeys.

Together, The Bastion Collection Chefs curate a diverse range of menu paths, from refined French tasting menus, regional Italian experiences and fully bespoke gastronomic journeys, all designed to elevate private events beyond the realm of traditional catering.