Chef Nathan Muir

Chef Personnel À Mont-Saxonnex
Chef Nathan Muir

Mieux me connaître

My cuisine is a combination of classical and modern with an emphasis on clean flavours and seasonal ingredients

Before my 20 years of experience within the catering and hospitality industry, I grew up and was trained as chef in Cornwall. I worked in many kitchens in the South West of England before quickly moving up the ranks, which lead me to the the top kitchens of London.

I then cooked with the celebrated chef Simon Hopkinson of Bibendum restaurant in Chelsea. After a few years in London I returned to the West Country to join in several Michelin starred kitchens, including the famous two Michelin starred Lettonie in Bath. Since then I have headed the kitchens of several acclaimed restaurants, 5 star hotels and gastronomic dining pubs.

During my time as head chef, I earned a place in the prestigious Michelin Red Guide for 10 years, achieved a Bib Gourmand in 2011, and also featured in many food publications and national press.

My next path was to teach at the Samsung Private Cookery School, where I designed bespoke team-building cookery classes and competitions for blue-chip companies such as Boeing, Nokia, Sony and KPMG.

Few years later, I was headhunted to run a bistronomic hotel in Chamonix and this is where I started my French journey. For over 2 years, I have worked in the luxurious private chalets of Chamonix-Mont-Blanc and Megève, bringing tailor-made menus to the clients. For the last two summers, I have been the exclusive chef of Château de Varennes, a high-end boutique hotel in the heart of Burgundy.

Photo de Nathan Muir

En savoir plus sur moi

Pour moi, cuisiner est...

Modern European with few International inspirations, focusing on regional traditional cookery

J'ai appris à cuisiner à...

I grew up and was trained as a chef in Cornwall

Mon secret dans la cuisine est...

Using only the best local and strictly seasonal produces

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