Gerard Lopez

Gérard was born in Capestang, a small town in the south of France.  In his words, he grew up "hanging around" the kitchen - learning Spanish dishes from his father, a native of Madrid, and Algerian food from his mother, a French woman raised in North Africa. Cooking, along with soccer, was the family's passion. While cooking was central to Gérard's life, he didn't initially view it as a career. He was; however, never far from a kitchen. After graduating from Lé Collège Lagratage in 1982 he spent the summer running a small pizzeria on a Mediterranean beach. It was a project that taught him many things. Opening a pizzeria also gave him a taste of the restaurant business that he would not forget. When the summer ended, he went to work helping commercial builders finance their operations. He continued in that field, living in Beziérs, marrying Launa de Monteiro in 1985. His marriage paved the way for his permanent entry into the restaurant business.

Gérard began helping the family out on the weekends, waiting tables and occasionally cooking. Little did he realize that casually assisting his in-laws on weekends would one day lead to a profound life change. He decided to make his passion his career, quit his job and enroll in pastry school. He also apprenticed at the best patisserie in Beziérs for experience. In 1991 Nyep and her other son-in-law, Bob Perry, opened The Elephant Walk in Somerville. The restaurant quickly became a huge success; the family wanted to expand but needed help. After much thought, Gérard and his wife agreed to leave France to again participate in the family business.

Gérard first began work in Somerville as the restaurant's pastry chef. Unable to suppress his love for savory food, he soon became Sous Chef. In 1994, he moved to The Elephant Walk in Boston. In 1998 Gérard designed the kitchen for the Elephant Walk that opened in Cambridge, Massachusetts, and assumed the duties of Chef.

To cook, Gérard believes, is to experience life at its fullest. He brings to his kitchen the passion of a Spaniard, the sensibilities of a Frenchman and an international palate. 

Gérard graduated from The CSCA's Professional Chef's Program (PCP) in 1998. He currently teaches Provincial French and Asian cuisines in the PCP currculum.