Sebastien Robuchon, nephew of Joël Robuchon, the man described as “The Chef of the Century” specialises in French cooking and “cuisine actuelle”, as well as contemporary Asian fusion. He spent his apprenticeship working at his uncle’s side and has continued a close relationship with the dishes that have made the Robuchon name famous among the cognoscenti.
Graham Campbell, one of the youngest chefs in Scotland to gain a Michelin star, started his career working part-time at the Caledonian Hotel in his hometown, Oban. He entered a cookery competition which left the head chef so impressed that he was offered a full time job. After progressing to commis chef and then sous chef, Graham headed south to Rochdale to work at celebrity chef Andrew Nutter’s restaurant.
Kevin Ashton is a chef and a member of the Guild of Food Writers. He has worked around the world, cooking for many famous people including Her Majesty Queen Elizabeth II, American Presidents Nixon, Reagan, Bush and movie stars Michelle Pfeiffer, Paul Newman, Linda Carter and Omar Sheriff.
Aged 18, Steven Doherty began as an apprentice at the Savoy. He then moved to Le Gavroche as a Commis Chef and gradually worked his up to the role of Chef de Partie followed by a two year stage to the Alain Chapel’s restaurant in France before returning to become a Sous Chef for Albert [...]
