Chef Alain Verzeroli serves as the Culinary Director for The Bastion Collection, overseeing the Le Jardinier and L'Atelier de Joël Robuchon brands, as well as other concepts, across New York, Miami, Houston, and Geneva Switzerland. 

Longtime protégé of legendary French Chef Joël Robuchon and influenced by his 18 years immersed in Japanese culture, Chef Alain designed Le Jardinier as a tribute to the philosophy of seasonality that is deeply ingrained in Japanese cuisine. "Our menus mirror the natural rhythm of the seasons," with dishes constantly evolving based on the best available ingredients. 

Prior to The Bastion Collection, he 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, Chef Alain 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.