Lerne mich besser kennen
Highly motivated, passionate, creative, food obsessed chef with a good attitude.
After discovering my passion for food at a very young age, in North Yorkshire, England. I studied at my local catering collage whilst working full time in the best restaurant in our local area. The Angel at Hetton, (3AA rosettes). After working every section in the kitchen, over a three year period, and qualifying catering collage. I moved to Newcastle to work at 21 Queen Street (1 Michelin star) as CDP, were I worked for one year. I then decided to do a ski season in Verbier working for Ski Verbier. At the time Verbier's Premier Chalet company. I worked four winters for them, being promoted to Head Chef after the first winter. During the summers I would work on Yachts, in villas and Hotels around Europe.
I then moved back to the UK and took the Sous Chef position at the Greyhound in Stockbridge (1 Michelin Star) for two years. After which I decided to move back to Verbier as Head Chef of CK Verbier, a luxury chalet company, In-between winters I would do private catering throughout Europe. I also travelled to Australia and worked in three of the best restaurants in Sydney and Melbourne as a Stagiaire. Two months for Neil Perry at Rockpool (2 Hat) Two months for Peter Gilmore at Quay (3 Hat & San Pellegrino world top 50) and two months at Vue du Monde for Shannon Bennett (2 Hat)
I then took over as Head Chef at Kings Restaurant Verbier for three years where I was awarded 12 points in the Gault Millau Guide Suisse for two consecutive years.
After leaving Kings, I took over as Head Chef at No14 Verbier, a boutique chalet were I worked for three years.
I then decided to open a restaurant of my own in Le Chable called Brasserie 1 which we ran for two years, cooking some of the most progressive food in the area. Unfortunately having to close due to contractual problems. Since then I have been working independently as a private chef based in Verbier but working throughout Europe for private households, Vilas, hunting lodges etc.
Für mich ist das Kochen ...
Creativity, passion and pleasure
Ich habe gelernt, bei ...
The Angel at Hetton, North Yorkshire.
Ein Vorbild in der Küche ist ...
The Roux brothers, Marco Piere White, Gordon Ramsay, Thomas Keller, Charlie Trotter, Daniel Humm
Ein Kochgeheimnis ...
Ingredients, flavour, passion, creativity, enjoyment.
Als privater Chefkoch kann ich Ihnen anbieten:
Ich kann ein Menü nach Ihren Wünschen zusammenstellen, um es bequem in Ihrem Zuhause in Bagnes zu genießen. Sag mir einfach, was du willst!
Ich kann in Bagnes Catering für Hochzeiten, Geburtstage, Firmenveranstaltungen und mehr anbieten.
Genießen Sie die Dienste eines Privatkochs während Ihres Urlaubs in Bagnes.
Wir alle essen zuerst mit unseren Augen! Nachfolgend finden Sie ein wenig Demonstration, was ich zu Ihrem Tisch bringen kann.
Buchen Sie Ihre Erfahrung mit Jonathan
Geben Sie die Details Ihrer Anforderungen an und der Chefkoch schickt Ihnen ein benutzerdefiniertes Menü nur für Sie.