Xavier Bauby is a Red Seal Chef with 40 years of experience.
A passion for food began early for him. At 16, he began a culinary apprenticeship in a French bistro. His early twenties were spent exploring West African countries delving into the culture of… Read More
Chris Whittaker’s philosophy is simple: respect our land and water. Use local artisans, small farms and wild food. Nose-to-tail cooking, on premises baking and preserving. Use all resources wisely and – in the end – waste nothing. From being the driving force behind the… Read More
