A passion from Father to Son

 

 

 

 

BERNARD
 In September 2009, Bernard celebrated 43 years of first class, loyal service to the restaurant profession, at every level….. Twenty years ago, after gaining considerable experience of working in a gastronomic restaurant at l’Auberge du Père Bise, and as the director of the Guy Savoy, 3 Michelin Star restaurant, this dedicated restauranteur, known for his generosity, decided to set up his own business. He was, therefore, able to discover many different culinary concepts before embarking on his venture at The Wall House, five years ago.

‘My final goal is to celebrate my half century in the restaurant profession, here on Saint Barts, before passing on the business.’

  JULIAN
 A very different path was taken by this other self-taught restauranteur. After completing a business management course, his adventurous soul led him to travel. He spent three years in Scotland and then two as the director of La Voile restaurant, one of the best French restaurants in Boston, U.S.A. This gave him a good understanding of American and English clientele, which is a great advantage for The Wall House, where he began working in Fall 2009, to give a strong helping-hand to his Father.

‘We practice a stimulating and all-absorbing profession. There are very few rôles like ours, where selling happiness receives a great investment return – a radiant smile!’