At a tender age, he constantly observed his mother and grandmother in the kitchen, and it was with them that he made his debut. After his studies at the Lycée hôtelier Tarbes, he became the 4th finalist in the regional selection of the prestigious Meilleur apprenti de France contest of 1999.
Chef Jeanson’s keen interest in acquiring new skills propelled his career forward; after only a few years as an apprentice, he became chef de partie and sous-chef at IHG Group’s Crowne Plaza, in Toulouse. His arrival in French Polynesia in 2004 was also within the IHG chain; where he was appointed as chef de partie in charge of banquets. Mr. Jeanson then took the position of executive chef at the Manava Suite Resort Tahiti. Since 2014, he has held the position of executive chef at The Brando, an exclusive resort located on a private island, at its gastronomic restaurant Les Mutinés by Guy Martin.
Bertrand Jeanson still continues to develop his culinary talents, his travels have allowed him to make new discoveries, enhance his knowledge and perfect his skills. Since February 2018, his exceptional path, creativity and drive has brought new flavour combinations to life in the kitchens of the InterContinental Montréal.