André Garrett, born in Bath, knew the life of a chef was for him from watching his grandmother manage a localrestaurant. Following training at the City of Bath College, André started his hospitality career as a Commis Chef atHunstrete House Hotel (1989-91), near Bath. After three years, he moved to London to work with Chef NicoLandenis as Commis Chef at Simply Nico (1991). Then Chef de Partie at Nico Central (1991-92), and at threeMichelin-starred Chez Nico at 90 Park Lane (1992-94), before joining Bruno Loubet at Bistrot Bruno (1994-95).
André then returned to Nico Central as Head Chef (1995-98).In 1998, André was appointed Sous Chef at The Dining Room at the five-star Landmark Hotel in London (1998-99), before moving to Moxons Restaurant in Clapham as Senior Sous Chef (1999-2000). In 2000, he joinedChris Galvin at his Michelin-starred restaurant Orrery in Marylebone, where he was promoted from Senior SousChef to Head Chef within a year. In 2001, André won the National Final – Prix Pierre Taittinger Competition, andsoon after, he also won the 2002 Roux Scholarship and took the opportunity to extend his skills at threeMichelin-starred Guy Savoy in Paris. He later returned to his Head Chef position at Orrery (2002-06), where heretained the Michelin star and obtained a fourth rosette in the 2004 AA Guide. In 2005, he received an MCA(Master of Culinary Arts) by the Academy of Culinary Arts. When Chris Galvin launched Galvin at Windows at theLondon Hilton Park Lane in 2006, André was appointed as Head Chef (2006-13). The restaurant gained aMichelin star in 2010, and André became renowned for his elegant modern French cuisine.
André was appointed Executive Chef at Cliveden House in Taplow, Berkshire, and launched his restaurant therein November 2013, which came #56 in The National Restaurant Awards 2014.
André is a firm believer in training the next generation and encourages his team to enter culinary competitions.He sets himself the same example, and in 2007 was a UK competitor at the Bocuse d’Or (awarded 10thposition); he also achieved the Level 5 Management and Leadership Diploma, CMI; and represented the SouthWest region on BBC2’s Great British Menu 2011. André isalso on the board of the Academy of Culinary Arts fortheir annual awards of excellence and the MCA.
Describe your culinary philosophy in four words…
Market driven, delightfuland tasty.
What is your greatest inspiration?
If you could take a plan ride to anyrestaurantin the world, just for one meal, where would you go?
Restaurant Andre, Singapore.
Whatfour things would you take to a desert island?
Bottle opener, Pugliney Montrachet, Pilo my Jack Russell, and a tennis ball.
- #56 | The National Restaurant Awards, 2014 | Cliveden House
- Michelin star |Galvin at Windows, 2010
- Michelin star |Orrery, 2002-2006
- 4 rosette | AA Guide, 2004 |Orrery
- MCA (Master of Culinary Arts), 2005 | Academy of Culinary Arts
Cliveden House & Pavilion SpaTaplow