Belgian Jean-Philippe Susilovic’s career breakthrough came when he joined Aubergine in 1995. This being his first meeting with Gordon provided the perfect opportunity for Jean-Philippe. Joining the restaurant Aubergine and achieving the title Chef De Rang, he became a key associate of the group, working hard to deliver a flawless dining style, earning the restaurant its 2nd Michelin Star.
His experience in Michelin star restaurants broadened when Jean-Philippe set off to America, working in credible restaurants that assisted his high aspirations in the catering industry. Spending time in restaurants such as La Panetière, Danube and Daniel’s in New York, he was exposed to an array of dining cultures. In October 2001, he branched out to pursue further opportunities in the Middle East, working with Gordon once again. This then extended his capabilities, leading Jean-Philippe to attain the role as Restaurant Manager in Verre at the Hilton Dubai Creek.
It was then in 2007, where Jean-Philippe continued his duties outside of the kitchen as Restaurant Manager, delivering impeccable service adjoined with divine dishes, back in the heart of London. Managing Pétrus at the Berkley Hotel, he ensured the 80 seated restaurant executed the desired fine dining experience to the very highest level.
With the move and restoration of Pétrus, Jean-Philippe vowed to retain the harmony of both service and cuisine at the very pinnacle of standards as is beloved of the Pétrus experience.