Like many top French chefs, I started cooking as a child under the watchful eyes of my mother and grandmother. At the age of 15 years old I spent a remarkable summer season under a famous Chef who recommended him to the 3* star Michelin Restaurant Lasserre in Paris where he trained as a chef.

From there I went on to work at the famous Rothschild 5* Hotel Du Mont d’Arbois in Mégève and then in Paris under the legendary Michelin 3* Star Parisien chef Joel Robuchon. I continued to develop his skills at establishments around the world, including the Michelin *Star Chewton Glen Hotel in the New Forest.

Later I was appointed as Executive Chef to the Saudi Royal Family serving HRH Prince Khalid Abdullah, the well-known racehorse owner and I personally catered for him and his guests worldwide.

I branched out and set up my own business, delivering French Gourmet food hampers via the Internet. This developed into a luxury delicatessen and gift shop in the upmarket town of Henley-on-Thames in Oxfordshire and, ultimately into a chain of cafés and gift shops in Henley and London.

Frustrated with the lack of quality bread that was available, I went on to establish an artisan French bakery which supplied bread and patisseries to his cafés and to numerous renowned businesses and chefs across the London area, including Heston Blumenthal at the Fat Duck, Riverside Brasserie, the Hindhead in Bray, Anthony Worral Thompson and many more. The ultimate accolade came when I was awarded the opportunity to open the in-store bakery in the prestigious Harvey Nichols Food Hall in Knightsbridge. However, shortly after this opened, I decided to return to my first passion and established Le Parisien restaurant in Henley on Thames and also opened a luxury B&B at the home I shared with my wife, Brona, in the quaint village of Lower Shiplake just outside Henley. The restaurant was awarded 2* Rosettes in the AA restaurant Guide, Recommended in the Michelin Guide, and the B&B was awarded 5*Star in the AA Best UK B&B Guide.

Bought and refurbished Clonganny House in 2013 to a 5* Country House and had the opportunity to combine the B&B and food offering in an amazing country house environment.

Voted Country House of the year 2019 (Georgina Campbell), 2AA rosettes, Michelin Guide recommended etc…

After Covid19, we decided it was time to move on, start to enjoy life and do something different that we can control and run ourselves.