As a member who regularly contributes to our site via the app Chef+, Pierre will win a copy of Bo Bech's new book 'In My Blood' and The Staff Canteen 10th Anniversary mug.
Trio of houmous, lamb cannon, roasted
aubergine, goat cheese and carrots
Current place of work, position and a brief overview of where you have worked before.
I work as Executive Head Chef for CH&CO Workplaces at a bank in the City of London, managing 12 chefs who serve 1800 staff daily. The offer comprises of an employee restaurant, coffee bars, hospitality, events and fine dining. I trained (both as a chef and waiter) in 2 and 3 Michelin-Star establishments in France, before moving to the UK.
After spending 9 months in Ludlow, I headed to London where I worked for John Burton Race (under Tim Allen). I then worked for Pascal Aussignac at Club Gascon and Cellar Gascon, before entering the world of contract catering alongside talented chefs including Ana Paula Oliver.
What is your cooking style and what can people expect from the food on your menu?
I specialise in classic French cuisine with some modern fusion. I like to use seasonal ingredients without over complicating things, and to offer variety to all diets. There are always vegan and vegetarian options on my menus.
What do you like to do in your downtime?
My downtime is spent travelling the world and tasting local foods, I recently had the chance to try Julien Dugourd’s amazing desserts in the South of France and enjoy the cuisine of Tuscany.
Hot smoked mackerel, butternut
squash and courgettes.
What do you like about The Staff Canteen app and website?
I see The Staff Canteen as a great platform to connect, showcase my work and get inspiration from my fellow chefs. To me it is also the one place to get all the news from the industry.
What is your favourite dish to cook?
The macarons (with one “o” - the almond based ones) that I learnt to make trying to re-create an ephemeral recipe by Pierre Hermé. As with most pastries, macarons require precision – they allow some creativity too with the choice of flavours that can be combined to make them.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
Spaghetti Carbonara – it reminds me of childhood memories. I must admit to another guilty pleasure: burgers.
What are your plans for the future?
I want to keep doing what I love, discover new cuisines (especially in Asia) and hopefully share my experience at work and on my Instagram, to inspire others chefs like I was and still am.
Do you want to be the next Member of the Month?Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!
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