Did you always want to be a chef?
Yes, when I was younger, I always had interest and was excited about food – I’d enjoy visits to the market with my family, and cooking with my mum and aunties made me really happy. I spent time with my grandmother at her little farm, picking vegetables and fruits and they chickens, rabbits and goats. I loved learning about how to make the best of fresh ingredients, cooking, preserving, baking and learning how to make cheeses too.
My uncle “Patrice” who was my Godfather was a really good chef, travelling all over the word. I always looked up to him and he gave me lots of good guidance about the world of hospitality.
Tell us about your career – where have you worked/trained?
After working nearly 25 years for the Stein group, I decided to spread my independent wings two years ago to focus on short term projects, private dinners, hospitality consultancy and pop-up events in different towns, cities and countries. My passion is still to use the very best local, seasonal products wherever I go to enable people to have gastronomic adventures and make memories.
What Cornish restaurants would you recommend:
Cornwall is full of amazing restaurants and talented chefs, mainly because the quality of all the wonderful ingredients available in this beautiful Celtic county.
I`m French but have been living in Cornwall for nearly 30 years now and have so many good friends who are in the hospitality industry. There are lots of wonderful restaurants but I really enjoy eating at these places:
- Jude Kereama who has got two wonderful restaurants Kota and Kota_Kai in Porthleven
- Mick Smith from Porthminster Cafe, best sea view restaurant with perfect fresh local and seasonal ingredients
- Stunning restaurants Newroad and Fishkitchen by Nathan Outlaw in Port Isaac
- Of course, Rick and Katie Toogood in Padstow who have Prawn On The Lawn in Padstow . Using the really best local Seafood
- Paul Ainsworth, the Ainsworth collection with Restaurant N 6 . The Mariners Pub, & Cafe Rojano
- Chef Ben Palmer in Looe with his two restaurants The Sardine Factory and Yamas
- Tim Kendall at his beautiful Pub The Rising Sun
- The Hidden Hut and Standard Inn Pub by the Fire cooking specialist Simon Stallard
- Chef Chris Eden at Watergate Bay Hotel
- Rick and Jill Stein hospitality hotel and restaurants, The Seafood Restaurant run by Head Chef Pete Murt
What would your last request dish be:
It won’t be a surprise that my favourite products are seafood. So I would love to have the best Plateau De Fruits De Mer in Quiberon, where I’m from in Brittany, with the best fresh bread baked by Richard Bertinet and some nice local white wines.
Which chef do you most admire and why?
I admire Anthony Bourdain for his raw honesty, sense of humour, deep curiosity in food and people, the way he connects with different individuals and cultures. He wasn`t just a great chef he was a storyteller, a traveller with empathy and great values. He celebrated life with humility and passion. He is unforgettable.
What is the go-to dish you’d recommend for home cooks hosting at Christmas?
One of my favourite dishes that my Grandma cooked for us at Christmas was a gratin of Scallop with a selection of fresh local Seafood.
