Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Combining eastern flavours with fine French cuisine, I draw on my Michelin-star training to provide bespoke culinary experiences. From special dinners, to parties, to cooking classes, I have been sharing my love of cooking with the world for over 30 years.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Born in La Lorraine and brought up in Yvelines, Philippe was inspired by his grandmother’s talent in the kitchen and grew up with a love of quality home-grown produce. Nowadays Philippe’s inspiration comes from everywhere, whether he’s eating out, reading cookbooks, or browsing produce at the market. An ambitious cook, he enjoys the challenge of creating dishes which will leave a lasting impression.
Apprentice (Sep 1983 - Sep 1985)
Student - working one week in restaurant- one week at school in Tecomah in France
Private Chef (Apr 2015-Now)
Working for different private companies
Director (Apr 2015-Now)
Providing any catering - lunches - Dinners - Canapés - Finger Foods - Cookery Classes
Watson Farley and Williams
Catering Manager - chef (Feb 2002-Dec 2016)
I was in charge of all the catering facilities managing 8 people. Cooking for top lawyer in the city
London, United Kingdom
Travel: 24 kms