We sat down with the culinary mastermind behind our exquisite restaurant at Battersea Place to discuss his journey, his inspirations, and his vision for the dining experience at London’s Luxury Retirement Community.
How did you come to be Executive Chef at Battersea Place?
My path to the kitchen began in a large family home in France, where my mother cooked everything for the 6 children in our house from scratch using beautiful, fresh, and local produce from our garden. This instilled in me a deep appreciation for food from a very young age. By fourteen, I was already working one day a week in a local restaurant, Le Cheval Blanc.
After a period of travel and five years of service in the French army, I returned to my culinary roots. A CV sent to the UK and Senegal – the UK application was answered first, and that sealed my destiny; I have been here for over 30 years now. My career has been wonderfully varied, from crafting bespoke menus for private clients and prestigious events like the Chelsea Flower Show, to leading the kitchens for major financial institutions. After a brief period working for a private school and even the film industry, I was contacted about a position here. I was initially hesitant, but the moment I walked through the doors of Battersea Place, I saw it was a truly unique proposition – with service more akin to a refined hotel. I joined the team in December 2021 and haven’t looked back.
What was it like joining the village?
It was certainly a unique introduction! I started just before the festive season, with my predecessor’s last day being Christmas Day itself. I immediately took the helm for Christmas and New Year’s Eve, while also being tasked with redesigning the menu and restructuring the pricing. It was a demanding start, but incredibly rewarding. We have since been honoured with an award for the ‘Best Food and Dining Experience’ for Retirement Villages – an accolade we continue to be exceedingly proud of.
Could you describe your culinary philosophy and the inspiration behind your menus?
My philosophy is centred on a blend of classic French technique and the finest seasonal, British ingredients. I create menus based on what our residents truly enjoy, which I learn through our regular food committee meetings.
Inspiration also comes from my wonderfully multicultural kitchen team. We have chefs from Sri Lanka, the Philippines, North Africa, and England. We draw upon each other’s knowledge to create a diverse and exciting menu, featuring everything from a classic lamb curry and Filipino pork dishes to authentic North African couscous and traditional British fare.
Do you have a signature dish that our residents particularly enjoy?
Personally, I now have a great passion for fish and seafood. A dish that I am particularly fond of, and which will be returning to the menu shortly, is seared scallops served with a delicate squid ink risotto and wilted spinach. It is simple, elegant, and allows the quality of the ingredients to shine.
With the festive season approaching, what special plans do you have for our residents?
The festive season is a truly special time here at Battersea Place. From early December, freshly baked mince pies accompany every coffee. The celebrations begin in earnest with our General Manager’s Social event, where we serve exquisite Christmas canapés and switch on the beautiful garden lights.
On Christmas Day, residents are welcomed with champagne before sitting down to a traditional three-course lunch, featuring a magnificent roasted turkey with all the trimmings. This is followed by a grand buffet on Boxing Day. For New Year’s Eve, we create a more distinct menu, featuring dishes such as venison with a rich red wine and dark chocolate sauce, before welcoming the new year with a celebratory brunch on the 1st of January.
How do you and your team cater to specific dietary requirements?
It all comes down to communication. I make it my business to get to know every resident and their preferences personally. For those with specific requirements, such as vegan or gluten-free diets, we create bespoke menus. Rather than simply adapting a dish, we design something new that is both delicious and perfectly suited to their needs. It ensures no resident or their guest ever feels they are compromising on their dining experience.
What has been your most memorable experience at Battersea Place so far?
To be honest, it isn’t related to a specific dish, but to the residents themselves. I grew up without grandparents, so I treasure the moments I spend listening to their life stories. There is a wonderful lady, who I often spend time chatting whenever our paths cross. The personal connection and the appreciation we receive make this the most rewarding place I have ever worked. It is a truly diverse and unique community, where people come and go; this is their home, and it is a privilege to be a part of it.
To find out more about Battersea Place, please visit our website.
