“Plums combines a vibrant décor and refined dining with innovative cuisine. With the specialty being premium beef and fresh, top quality seafood, we provide our guests with the ultimate in dining pleasure. The open exhibition kitchen invites diners to witness the magic of our culinary team as they fan the flames that gently caress the flavors into the finest meats, poultry and fish creating masterpieces of contemporary cuisine”, says Gérald Genson, chef de cuisine.

Previous to his assignment at Plums, chef Gérald served as chef de cuisine at the Emilie French Restaurant in Jakarta, Indonesia. Besides that he used to work as chef de partie senior at the restaurant L’Alsacea Paris of the Intercontinental Hotel in Mexico City, as well as at the Michelin Star restaurant St Jean Cap Ferrat of the Grand Hotel du Cap Ferrat, and the Chabichou in Courchevel, France.