Chef Interview

Every summer we receive 1500 CVs, interview 500 applicants and employ just 200 seasonal staff. We pride ourselves on selecting people with a flair for entertaining and a genuine love of food.

Running a catered chalet for 5 months is no mean feat, all our hosts are friendly, unflappable and exceptionally hard working.

Each morning they serve up a hearty breakfast; imagine waking up to the scent of warm croissants and tucking in to a freshly cooked breakfast. Whilst you are out on the mountain they will be preparing afternoon delights guaranteed to make the mouth water. In the evening they will amaze you further with their culinary skills and dish up a 3 course dinner, followed by cheese and coffee and of course accompanied with plenty of red or white wine.

Here we talk frankly with Laura and Jamie, 2 of our Executive chefs, who share the highs and lows of working in a ski resort, what they love about cooking, and why you should always opt for a catered ski chalet…

Laura - I worked in a restaurant kitchen for 3 years whilst at school and then dated a chef for 7 years both influenced my cooking, as well as my favourite celebrity chefs like Michelle Roux, Rick Stein and Nigel Slater.

Laura - Seared scallops with black pudding, clapshot and whiskey sauce. I love the sweetness of the scallops with the spice of the black pudding.

Jamie - My favourite dish to make for other people has to be individual beef wellingtons served with a beautiful jus and dauphinoise potatoes; it looks really impressive and is such a treat. If I am making something for myself, I would choose chicken fajitas because I love spicy food, it’s simple and always tastes delicious

Laura - I absolutely love it! It’s a very personal way of cooking. I really enjoy spending time with guests. I enjoy the intimacy of cooking in a home style kitchen while the guests are around.

Jamie - It is very different to being a chef in a restaurant in the UK, you can interact with the guests and it’s much more personal.

Laura - It was a new challenge for me to take this roll and I enjoy the freedom of writing the menu to suit the guest’s specifications. This is a luxury that is rare to find anywhere, never mind somewhere as beautiful as the French Alps.

Jamie - To be in the mountains, fresh air and mixing the two things I love: skiing and food.

Laura - Getting to create a full curry night for my New Year’s Eve guests, this turned into a fully themed night, with drinks, canapés, sides and entertainment. This was a lovely opportunity for me to create a mini event for my guests on New Year’s Eve.

Jamie - Valentine’s Day where the chalet host and I prepared everything in the shape of a heart from the food to the table decorations. I love putting my all into making the guests have the best experience.

Jamie - Yes, being in new environments always helps me develop my cooking skills. It is great to see different countries cuisine and try new recipes.

Laura - Slow roasted pork belly with celeriac mash, braised red cabbage and cider sauce, this is on the new VIP chalet menu and it was delicious.

Jamie - Bangers and mash, it is very simple but you can’t go wrong with a relaxing night in with comfort food.

Jamie - That my food has been enjoyed, not only taste but as an experience. A good meal is enjoyed with lots of laughter.

Jamie - Gordon Ramsey, he is a big influence and I would like him to try my food, we are very different personalities in the kitchen though.

Jamie - I couldn’t think of a life without cooking but if I had to do something else it would be to do with skiing and the mountains.

If you would like to experience our chefs mouth-watering food. Give us a call on 0844 557 3119. Read more about our catered ski chalet holidays.