Michelin-starred Chef Alain Verzeroli has worked in many of the world’s most prestigious restaurants over his notable career. In June 2018 he joined The Bastion Collection to serve as Culinary Director for several of the group’s upcoming projects. Verzeroli created and oversees the concepts for Le Jardinier restaurants. Today, Verzeroli serves as Culinary Director for Michelin-starred L’Atelier de Joël Robuchon** and Le Jardinier* brands.
Verzeroli’s stellar career has included leadership positions at Michelin three-star restaurants across Paris, Hong Kong and Tokyo. He most recently 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, Verzeroli 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.
Verzeroli was born in Vietnam and grew up in Paris. His culinary story began during his freshman year at Universite Paris-Dauphine studying economics. After his first dining experience at Michelin-starred Alain Rayé restaurant, Verzeroli was inspired to approach the renowned chef and asked to apprentice for him. Following a successful month-long apprenticeship with chef Rayé, he decided to change directions and pursue his passion which prompted him to drop out of business school. Verzeroli attended the acclaimed École Grégoire-Ferrandi’s École Supérieure de Cuisine Française (ESCF) in Paris, France.
Chef Verzeroli moved to New York after 18 years in Japan and resides in Midtown Manhattan with his wife.
James serves as Corporate Executive Chef of Michelin-starred L’Atelier de Joël Robuchon Miami**. Upon graduating from Pennsylvania State University with a bachelor’s degree in Hotel & Restaurant Management, James moved to New York City to attend The French Culinary Institute. It was there that he learned the foundation of French cuisine from legendary chefs including André Soltner and Jacques Pépin.
After finishing school, James began working at the iconic Le Cirque. During his 3-year tenure, he worked his way up to Saucier. After leaving Le Cirque in 2010, James joined the 2-Star Michelin GILT restaurant in the New York Palace hotel, where he became immersed in modern cooking. At age 28, he took the position of Chef de Cuisine at Aureole, Charlie Palmer’s flagship location in New York City. The restaurant maintained one Michelin star during his four years there. After that, James went on to become Executive Chef at Blenheim, a West Village staple known for its innovative farm-to-table cuisine, where he learned the importance of locality and proper sourcing of ingredients.
James joined The Bastion Collection group in 2018 as Chef de Cuisine of L’Atelier New York. He strives to apply his background of classic French Cuisine while maintaining a strong responsibility towards sourcing and experimenting with non-traditional flavors. He aspires to make this evident in Miami and is thrilled to showcase his dedication to the craft of haute cuisine.
Tycho serves as Executive Sous Chef of L’Atelier de Joël Robuchon**.
Born in the Netherlands, he honed his craft at the Hotelschool Ter Duinen in Belgium and HRC Culinary Art Academy in Bulgaria. His culinary career has taken him through some of the world’s most prestigious kitchens, from Michelin-starred Le Cor de Chasse* in Belgium, to BonAmb** and Ricard Camarena** in Spain. Tycho joined The Bastion Collection in 2021 as Chef de Partie at L’Atelier de Joël Robuchon Miami**, where he soon advanced to Junior then Sous Chef under the guidance of James Friedberg. His expertise spans high-profile events including catering at Formula 1 Miami and a banquet for the royal family in Brussels.
Tycho holds an appreciation for wine and spirits (WSET Level 1) and is fluent in Dutch and French. His passion, creativity in the kitchen, and leadership in Michelin-starred establishments make him one to watch in the industry.A longtime protégé of the legendary Chef Joël Robuchon, Martone serves as Executive Pastry Chef, overseeing the bakery and dessert programs for all of the restaurants of The Bastion Collection across New York, Houston and Miami. He is behind the Michelin-star winning desserts served at L’Atelierde Joel Robuchon** and Le Jardinier*, and leads creative efforts at our chocolatier Stettler-Castricher.
Prior to joining The Bastion Collection, Martone was the Executive Pastry Chef at the three Michelin starred Joël Robuchon Restaurant and the Michelin starred L’Atelier de Joël Robuchon at the MGM Grand Hotel & Casino in Las Vegas, a position for which he was initially recruited when it first opened in 2005, moving up the ranks from Executive Pastry Sous-chef to Executive Pastry Chef in 2010.
Prior to working in Las Vegas, Martone served as Pastry Chef at the two Michelin starred L’Atelier de Joël Robuchon at the Four Seasons Hotel in New York City. Renowned for his highly creative, whimsical, and delectable plates, Martone’s technical mastery allows him to combine aesthetics and flavor—resulting in desserts that are both visually stunning and delicious. He will often spend months conceptualizing and perfecting a dish, creating custom serviceware and new techniques in order to execute his vision.
A native of Naples, Italy, Martone began his education at the Hotelery School in Naples, Italy, and later attended Instituto Superiore Arti Culinarie in Venice. He came to the United States to pursue his passion for pastry-making and attended the French Pastry School: Art de La Patisserie in Chicago, Illinois, the only culinary school in the country dedicated exclusively to teaching pastry technique. Chef Martone has garnered numerous accolades over the course of his career. He received a James Beard Award nomination for Best Pastry Chef in 2015, was named one of the Top 10 Pastry Chefs in America by Dessert Professional in 2015, and won the 3rd Annual StarChefs.com International Pastry Competition in 2012.
Renowned for his exquisite and visually striking pastry creations, Martone most recently created and opened Frohzen, an innovative ice cream shop. Frohzen offers unique treats, including our signature ice cream cupcakes, macaron ice cream sandwiches, and cakesicles.
Marta joined The Bastion Collection in 2024 as Pastry Chef at L'Atelier de Joël Robuchon** and Le Jardinier**.
Originally from Poland, she developed a love for baking early on. Though she initially studied science, her passion for the arts led her to pursue a career in pastry. She graduated from the French Pastry School in Chicago and refined her skills under the guidance of top pastry chefs. Marta has worked at Soho House in multiple cities, including Chicago, Los Angeles, and Miami. Driven by a desire to explore new ideas, she continues to create innovative desserts with a focus on detail and craftsmanship.Henrique is the Head Sommelier at Michelin-starred Le Jardinier* and L’Atelier de Joël Robuchon** and has been with The Bastion Collection since 2018. A Floridian by birth, a Venezuelan by heritage and a New Yorker by heart, Henrique’s career spans twenty years in the hospitality industry. He was educated at New York University in Hotel and Restaurant Management, earned his Sommelier Diploma from the International Culinary Center, and passed the certification exam of the Court of Master Sommeliers.
His first role as a sommelier was at Hakkasan group, where over the course of five years he worked several harvests across the globe, from the Uco Valley in Mendoza, Argentina to the Brda in Slovenia. During that same period, he organized Argentinian Wine Experiences in New York City, introducing old and new wine producers from Argentina to the market. Henrique has served on panels and tastings for Wine & Spirits Magazine, has taught classes extensively, and curated hosted dinners and events, such as the Natural Wines Sommakase in Panama City at the famed Makoto Restaurant. Henrique also has a personal passion for helping wine collectors curate their cellars.