The Reikartz Hotel Group focuses on the best hospitality professionals. Reikartz team includes professionals from different fields/ One of them is Jean-Louis Dugert, chief expert and leading concept chef.
Chef Jean-Louis was educated as a culinary specialist in Nice, and in 1984 opened his own restaurant in Grasse, France. The inspectors praised the chefs skills, marking his establishment in the Red Michelin Guide with three crossed forks and spoons. Like the Michelin stars, these icons indicate a high level of cuisine.
Since 2002 chef Dugert has been living and working as a gastronomic consultant in Ukraine. Many restaurants of the Reikartz chain were opened in Kiev, Kharkov and the Dnipro thanks to his support. Now Jean-Louis coordinates the work of the “Amelie” and “Stargorod” restaurants.
Chef took an active part in the development of the culinary arts and restaurant culture in Ukraine. Jean-Louis Dugert was a member of the Judging Panel of the Ukrainian Cooking Cup “The Eastern Region”, a culinary festival "Declare yourself and your profession" and “The Battle Chefs 3.0” Culinary Arts and Service Championship. In these bright culinary events, Jean-Louis not only chose the most talented culinary specialist, but also conducted master classes for cooking the classic French dishes.
Jean-Louis actively shares his 45-years experience with younth and cultivate their love of the culinary profession. Students of colleges and universities are happy to attend seminars and master-classes from the chef.
The Reikartz Company has achieved remarkable success in the hotel and restaurant industry thanks to such competent, proactive and spiritually rich people as Jean-Louis Dugert.