My home country England gaveme the chance to apprentice at a good hotel in my home town before moving on to the opportunity to work at the Savoy hotel, influencing my work ethic andthe quality of sauce making. It was throughthe Savoy that I got my first introduction to working in America and that I was exposed tothe cuisine of the country in the centenary year of the Savoy hotel.
In the mountains andthe city of Bern I learntto love different cultures, work in a foreign kitchen with language difficulties andto appreciate the beauty of life.
This is where I learnt aboutflavours andprecise cooking. I also learntGerman as a second language and worked at a then 2 Michelin-starred restaurant, which isnow one of Germany’s 3 star restaurants. More than that though, it is a genuine family-run hotel with fantastic staff benefits and working environment. The team had great morale, quality ofwork which wasall done with smiles, ahappy team andhappy guests.
America has given methe opportunity to be here with a great hotelier, Lawrence Bongiorno, and to grow an American restaurant in a time when American cuisine is exploding.
Head torelaischateaux.comto find out more aboutThe White Barn Inn and Chef Cartwright.