Membre du
Collège Culinaire de France


Disciple of the
Auguste Escoffier International Order


Member of the Master Concil of the Grand Cordon d'Or de la Cuisine Française


Member of Euro-Toques France association

michelin 2020

Michelin 2020

The Chef... his story so far


Born in Monaco, Henri GERACI is today a happy chef who has created a very personal cooking style thanks to his origins and concepts.

henriHenri started training at the Ecole Hotelière de Monaco, then moved to the Ecole Hotelière Paul Valery in nearby Menton.

It was during this period that he was fortunate to benefit from short training stints at some of the great restaurants on the Riviera such as the Meridien Beach Plaza and the Hotel de Parisin Monaco.


When he graduated at 17, Henri joined Jean-François Issautier's team (2** Michelin) and discovered the "grande cuisine française".salad

Training with such distinguished chefs and learning so much from them was the perfect start to Henri GERACI’s remarkable career.

Working in Nice at the "Chanteclerc" (2** Michelin), then in Paris at the "Morot-Gaudry" (1* Michelin), and with Alain Dutournier at the "Trou Gascon" (1* Michelin), Henri gained sufficient experience and skills to become Chef de cuisine at the "Castelroc" in Monaco in 1987. It was there that – during 19 years - he honed and enriched his cooking skills.

The year 2006 saw a turning point in Henri’s career. He decided to take charge of the kitchens at "La Sarriette" at the Tulip Inn de Monaco.

Soaring to new heights

The opening of La Montgolfière in June 2011, was the obvious next step in an already flourishing career. Today, Henri is free to express his culinary passion just as he likes.




henri geraci



My cooking is instinctive and I’m happy that my guests can share my world of travel and dreams.



Recognition by one’s peers is the highest accolade for a great cook.

  • Winner of the "Grand Marnier Lapostolle Contest"
  • Winner of the Monaco "Masterguide" cooking Trophy


  • Président of the Association Monaco Malaysia Fusion
  • Delegate of the Académie Culinaire France for Malaysia and South-East Asia
  • Disciple of the Ordre International Auguste Escoffier
  • Auditor member of the Académie Culinaire France
  • Member of the Master Concil of the Grand Cordon d'Or de la cuisine française
  • Founder member of "Monaco Gouts et Saveurs"
  • Knight of Vins de Cahors
  • Member of Slow Food International
  • Participating member of the "Jounées du Goût" in schools in Monaco
  • Jury member for the Grand Cordon d'Orannual competition