Callum Graham named head chef at Michelin-starred Jersey restaurant, Bohemia

Callum Graham

Callum Graham

Head Chef 23rd January 2020
Callum Graham

Callum Graham

Head Chef

Callum Graham named head chef at Michelin-starred Jersey restaurant, Bohemia

Bohemia Restaurant in St Helier, Jersey, is delighted to announce the appointment of one of the UK’s most exciting young chefs, Callum Graham, who will take over as Head Chef.

Callum’s career has taken him from The Lanesborough in London to the Michelin-starred Auberge du Lion d’Or in Geneva, and the then Michelin-starred Le Celadon in Paris, before arriving at Bohemia. Along the way, Callum has featured on MasterChef: The Professionals, and was part of the team at Bohemia that was awarded the first ever 5 AA Rosettes in the Channel Islands.

Callum brings a new and more European influence to Bohemia’s food – thanks to his time in Paris and Geneva – and is particularly excited about combining the fantastic local Jersey produce and seafood with the stunning produce in France, just 14 miles away.

Lawrence Huggler, Owner of Bohemia and The Club Hotel & Spa, said: “We are thrilled Callum will be taking over as Head Chef at Bohemia. I have known Callum for a number of years and, having spoken with him at length and sampled the new dishes and menus he is planning, I am very excited for the next chapter of Bohemia.”

Callum, who already has great relationships with local suppliers and is well acquainted with the amazing local produce here in Jersey adds, “I’m really pleased to be taking over at Bohemia and am looking forward to introducing my new menus and style. I hope to continue to surprise and delight Bohemia customers over the coming years.”

Callum Graham will start as Head Chef at Bohemia Restaurant on Monday 10th February 2020. Bohemia Bar will also be re-launched as The Club Bar on the same date.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.