Gilad Peled joined the Army at 18 years old for compulsory service in Israel. He became an officer after two years and completed five years in total. However his dream was to become a Chef.
After leaving the army in 2006 he had no time to waste so he enrolled in the most intensive cooking program that he could find at the Cordon Bleu school in London and completed two courses at the same time. Gilad always knew that his passion was for fine dining as he went straight to the top of the industry working for free in many of London's top restaurants to gain as much experience as possible. He was naturally suited to this disciplined, pressured environment and flourished.
It was through one of these stages that he arrived for the first time at Restaurant Gordon Ramsay in London's with three Michelin star. He was offered a position by the chef Clare Smyth, and worked for a further 18 months in the restaurant. He completed some stages at Petrus and Maze in London and at Gordon Ramsays two Michelin starred restaurant in New York. He returned home in 2009 and worked in Tel Aviv, Prague and the Swiss Alps. When the opportunity came up for a fine dining restaurant in Bordeaux, Gilad's dreams came true and he was offered the position.
Since there, Gilad has been in his element surrounded by some of the finest produce that the world has to offer.
Find Gilad and his impressive menus at Le Pressoir d'Argent.
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