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Where were you born?
In Poitiers, France. The twin town of Northampton!
How long have you been working at The Church?
I've been at the Church for nearly three years now. I started as a Sous chef but when the opportunity of progressing to The Head Chef position arose I jumped at the chance, it has always been a dream of mine!
When did you first realise you wanted to become a chef?
My family have always had a huge passion for food and drink which has played an important part of family life. We were fortunate enough to have our own live stock and vegetable patch so every meal was fresh and homemade. My Grandfather produced red wine and liqueurs complementing every dish!
It was at the age of 13 I realised that food was my passion too, I made it my goal to train and turn my love for food into a career. My main inspiration was my father who was also a very talented chef.
Where did you work before The Church Restaurant?
I've spent my whole career in different restaurants; a few years ago I spent a lot of time travelling through different parts of France studying culinary skills and front of house service. I would say I learnt the most at the ‘Potel & Chabot’ restaurant who are renowned for their cuisine and creativity..
Who inspires you the most amongst all the great chefs?
Besides my father another great inspiration is someone who I worked with in France. His passion and ability truly amazed me and I am constantly striving to reach his level.
Do you have a ‘signature’ dish?
I would have to say Crème Brulee – it’s simple but always goes down well with our customers!
What do you like the best about your job?
The diversity the job brings – no day is ever the same, I also love working with my colleagues; we work really well together! We make a great team.
Why is The Church your restaurant of choice?
I would have to say the amazing building, it's so different to your typical restaurant, it's stunning to look at and creates a great atmosphere and backdrop for me to present my food! When I first moved to Northampton I heard about The Church’s reputation and immediately wanted to become a part of the team.
Where does your inspiration come from when designing The Church’s menu?
Food itself is my main inspiration – when I look at a list of produce I play around and design a dish using a few of my favourite ingredients. My kitchen team are also quick to throw in ideas and help me out in order to achieve the best menu possible for our customers.
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