|
Xavier Chapelou
 Originally from the South West of France, Xavier left school at sixteen to serve an apprenticeship as a waiter in a small restaurant. He spent the next two years hovering over paper table cloths, dealing with a grumpy boss, serving large scale dinners and learning about fine cuisine and fine wine.
Filled with energy and burning with curiosity, he left France insearch of adventure, equipped only with his wine opener, dreams of travel, and the desire to work at prestigious restaurants.
After several years spent travelling and working at major restaurants (such as Louis XV in Monaco and L’Enoteca Pinchiorri in Florence) and collaborating with renowned chefs like Bruno Cerino and Gregoire Sein, he arrived in the UK, a great deal wiser, having learnt to listen to the voice of experience.
A number of trips to Japan followed and it was here that he discovered his new passion - saké with its variety of subtle tastes and spiritual flavours. It was also here that he found the philosophy of serenity and simplicity.
|
