Gerson Oppelt

Gerson Oppelt is an experienced Executive Chef with a strong background in the retail industry and a keen focus on catering, food & beverage, hotel management, cooking, and the hospitality industry.

Gerson holds an Advance Diploma in International Catering and FOH Hotel Management in Hospitality Management and Catering, alongside a Food Safety Level 4 certification from Food Alert in London, UK. He also possesses an Acredited Academy Certificate in Retail and Business from the University of Oxford.

His educational journey includes studies in City and Guilds Level 3 Advanced Cooking, Restaurant, Culinary, and Catering Management at Westminster Kingsway College.

Throughout his career, Gerson has held various prominent positions, including Executive Chef at Piccadilly Store in Fortnum & Mason, Head Chef at Fortnum & Mason's Diamond Jubilee Tea Salon, and Head Chef at Fountain and 1707 Wine Bar within Fortnum and Mason.

His professional experience also encompasses roles such as Senior Sous Chef at Harrods, Head Chef at Bar Battu, Senior Sous Chef at Harry's Bar, Head Chef at Kings Cross Grille, Sous Chef at Hoxton Hotel, and Junior Sous Chef at Great Eastern Hotel under Conran.