Chef Nathan Muir

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.