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About Chef Bernard Henry

I was born and raised on a dairy farm in Alsace-Lorraine, France. I learned to cook watching my mother and grandmother whip up the family specialties. Growing up on a farm, with fresh produce, fruit trees, poultry livestock and other fine foods, I have developed a passion for quality cuisine. The organic food trend is nothing new to me and my parents are still tending to their garden the same way they did it 50 years ago. They taught me from a young age how to plant, harvest, pickle, can, preserve, cure and smoke all the bounties that Mother Nature has to offer. I didn't become a Farm to Table convert overnight because it is now trendy; I have been part that trend from the day I was born!

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For years, I was an executive working for a multinational company. My work took me around the world, opening my taste buds to exotic and international cuisine. As a hobby, I spent much of my time trying out new recipes on friends and family. Then, one day, it struck me - why not cook for a living? Food has always been a passion of mine and I am constantly looking for new trends in cooking and obtaining training as needed. Food is also a vehicle to unleash my creative side.

I am professionally trained and I studied at L'Académie de Cuisine, a premiere culinary school in the USA, where I was taught the classic and modern techniques of French cuisine. I have worked in some of the best fine-dining restaurants in the DC area and in France. Lately I was the Executive Chef at Open Kitchen in Falls Church, VA. I also worked as a Personal Chef to Leonardo DiCaprio while he was filming the movie "Body of Lies" in Washington, DC. I have also worked on yachts on the French Riviera in France.

I would be honored to bring the talent and quality I have acquired to your table.

I am ServSafe certified and I am also a proud member of the American Personal and Private Chef Association.

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