Gerard's Restaurant located in Greer,
South Carolina has become the most talked about restaurant
in the Upstate South Carolina area. Gerard's offers
a warm, contemporary dining atmosphere, five star service,
a wonderful wine list, and cuisine that is sure to please.
All dishes are prepared to perfection by Chef Gerard
himself.
Gerard's is the place you will want for your next special
occasion, a romantic evening you will always remember,
or your next corporate luncheon or dinner in our beautiful
private dining room.
A full lunch and dinner menu awaits
you with a wine list to compliment any meal.
We look forward to seeing you soon,
and providing you with a dining experience you will
always remember.
Head Chef
Gerard Cribbin
chefgerard@hotmail.com
Service Director, Sommelier
Brad Rouse
Gerard Cribbin
was born in Cleveland, Ohio and now resides in Mauldin,
South Carolina. He is the chef and coproprietor of Gerard's
Restaurant in Greer. He is partnered with Robert Conway
who he met in Puerto Rico in 1994. Mr. Conway was Gerard's
favorite customer and Gerard was Mr. Conway's favorite
chef.
Their vision of opening a fine dining
restaurant in the upstate started in June of 2000. Mr.
Conway flew the chef and his family into Greenville
and it was love at first sight! Gerard moved to Greenville
in May 2002. Plans were developed and the restaurant
opened to the public on June 9, 2003. His family includes
his wife Jessamine, daughter Samantha and sons Geronimo
and Tucker.
The backbone of his culinary training
came from the famed Filomena restaurant in Washington
D. C. where he spent ten years working directly under
the tutelage of Commendatore Vittorio Testa. He has
cooked for many dignitaries and celebrities including
George Bush Sr., German Chancellor Helmut Kohl, Al Pacino,
Jack Nicholson, Dick Cheney, Alan Greenspan, and Charlton
Heston among many others. Since the age of fifteen he
has worked in restaurants and has known since then that
it was his life's calling. Recently the restaurant was
featured in Southern Living Magazine and has been very
successful in its first three years of operation.
