Chef Biography
For the past 25 years, Chef Gerard Reversade has been recognized as one of the leading chefs in the State of Hawaii.
Born in the Gascony region of France, where great food has flourished for centuries, Chef Gerard comes from a long line of inn keepers, wine barrel makers and great chefs. He was cooking by the age of 10, and by the time he was 12, he was baking croissants from scratch. At the age of 14, he began a four-year apprenticeship, working 15 hour days under four of France’s Master Chefs, to include Robert and Pierre Laporte from the famous Cafe de Paris in Biarritz (Frank Sinatra’s playground). Chef Gerard came to Hawaii in 1973, working in various restaurants until opening his own in 1982.
Great Chefs began filming in Hawaii for The Discovery Channel’s new series Great Chefs of Hawaii in December of 1994 and finished in the late 90’s for the Great Chefs of the World series. At the time of filming, Gerard called his restaurant “Gerard’s at the Plantation Inn” however later it was shortened to just Gerard’s.
From the very start, Chef Gerard’s philosophy was to support the local economy. He used only fresh vegetables grown by local farmers on the slopes of Haleakala, fresh fish caught by the Lahaina fishermen, and made his own sorbet and jam with Maui grown mangos and berries. At the time when most Hawaiian restaurants were using products and meats flown in from the Mainland, Chef Gerard was way ahead of his time. Today, most chefs do regional cusine, but Gerard was one of the pioneers back then.
Recipes
Papaya and Cheese Charlotte with Coconut-Vanilla Sauce
Serving: 6 to 8 Print Papaya and Cheese Charlotte with Coconut-Vanilla Sauce By Great Chefs September 22, 2015 Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate […]
Roasted Opakapaka with Orange-Ginger Butter
Serving: 4 Print Roasted Opakapaka with Orange-Ginger Butter By Great Chefs September 21, 2015 When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and […]
Roasted Opakapaka with Orange-Ginger Butter
Serving: 4 Print Roasted Opakapaka with Orange-Ginger Butter By Great Chefs March 27, 2014 When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and […]
Ahi Tartare with Taro Chips
Serving: 2 Print Ahi Tartare with Taro Chips By Great Chefs March 27, 2014 Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg […]
Flourless Macadamia Nut–Chocolate Cake
Serving: 8 Print Flourless Macadamia Nut–Chocolate Cake By Great Chefs March 27, 2014 This dense cake can be baked a day ahead and finished on the day you plan to serve it. The chocolate, coffee, and macadamia nuts bring the Big Island to mind. Ingredients Bittersweet Chocolate – 5 oz, chopped Macadamia nuts – 1 […]
Papaya and Cheese Charlotte with Coconut-Vanilla Sauce
Serving: 6-8 Print Papaya and Cheese Charlotte with Coconut-Vanilla Sauce By Great Chefs March 27, 2014 Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate overnight. Ingredients […]
Restaurant Information
Phone : 808-661-8939
Address : 174 Lahainaluna Rd, Lahaina, HI 96761
