Chef Oliver Crespin

"This is Excellent, Bonne-Maman" - My retort aged 6.

My culinary career began shadowing my grandmother: a Belgian French cook of discerning ability. Aged 6, I was privileged to dine on french gastronomy that "Remy and Auguste Gusteau" would drool for.

Delights ranging from Crayfish Thermidor, Coq au VIn, Blanquette de Veau to the humble Gateaux de Viande. But it was only entering boarding school that I knew my culinary career was written. In order to maintain in the culinary delights I was accustomed, I had to pursue in my grandmothers' footsteps.

My tutelage was self-taught and supported in my french cuisine training with the late Daniel Chapat - Chef de Cuisine and owner of the acclaimed restaurant, Simply Chapat and my infatuation with the many TV Chefs with particular emphasis on the Masters of Cuisine, The Roux brothers.

My experience began in my latter years working in various roles spanning Japanese Fine Dining, Gastropubs, Tapas Bars and Burger chains: UK, Spain & Belgium, but it is in emulating recipes at home, catering for friends, family & events that continues to drive my passion.

For me food is about nurturing and it is my dream to afford services such as: Private Dinner Chef; Holiday Chef; Events Chef or as a Private Family Chef. Should anyone know of any such availability or require support in the kitchen or merely want to collaborate and share, please contact me on [email protected]

Skillsets: Saute, Robatta grill, Tempura, Spit-roasting, BBQ, Sunday Roasts, Casseroles, Stocks & Soups, Sauciere, Poaching, Pasta, Cheese boards, Photography.