Jean-Pierre qualified in Nice, France and worked at La Columbe D'Or in St Paul De Vence. After being a Chef De Partie at La Grande Albion in Cannes, he ventured out to experience the cuisine of French Polynesia and worked as a Sous Chef in Tahiti and the Cook Islands. Jean-Pierre then took his culinary talent to Courchevel in the French Alps where he worked at a top hotel. Here he refined his skills before moving to Cornwall where he attained the accolade of Executive Chef at Sands Resort in Porth Cornwall. On moving to the Isle of Man Jean-Pierre worked as Head Chef at the Swiss House where he developed his knowledge of Manx Produce. He enjoyed the experience there, but has always aimed to open his own restaurant. Thanks to investment this is now a reality. He is grateful for the opportunity to share his passion for food from an environment he has designed from scratch.
Jean-Pierre says his travels have given him tastes of different cultures, but he still enjoys the flavours of his grandmothers little french kitchen the most.
He looks forward to bringing a French Flair to Manx Produce.