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As head chef Pierre Chevillard celebrates his 50th year, we take a brief look back over a fabulous career.

Acclaimed chef Pierre Chevillard not only celebrates his 50th birthday this year, but also a love affair with food which has spanned several decades.

Raised in what he refers to as the Gastronomic Capital of France – Le Couteau, near Lyon – it is befitting that his culinary skills have catapulted him to the top of his profession, earned him a legion of celebrity fans and a coveted Michelin star.

Now head chef at Barton-on-Sea restaurant Pebble Beach – described by The Observer as one of the top five places in the UK to eat by the sea – he cut his teeth in a one-star Michelin star restaurant before moving to the famous three Michelin starred restaurant Trioisgros, in Roanne.

In 1979 the budding sous chef decided to come to England, joining the world-renowned Chewton Glen where he was quickly promoted to head chef. There he stayed for the following 24 years, holding on to his Michelin star.

His hybrid of French and traditional English cuisine has certainly hit a high note with British diners. His love of all cooking techniques combined with attention to detail, 14-hour days and tireless enthusiasm have seen him lauded not just in this country but all over the world.

Modestly, Pierre prefers to stay out of the limelight. “I don’t particularly want all the attention some other chefs seem to like,” he said. “I am more at home in the kitchen trying to achieve something excellent for the customer, and myself.”

Well if Pierre won’t blow his own trumpet, he has more than enough fans willing to do it for him.
Egon Ronay, widely accepted as one of the most important figures in the way the British eat out, described his cuisine as “bearing all the hallmarks of a true artist - faultless preparation, painstaking attention to detail and delicate presentation.”

Acclaimed chef Michel Roux, once voted the most influential chef in the country, wrote a personal letter of thanks to Pierre after enjoying his gastronomic genius.

And TV chef James Martin holds Pierre up as one of his greatest inspirations, working alongside him at the Chewton Glen for two years. “He was a Trojan every day,” said James. “I learned from him that as well as flair, the art of good cooking is hard work, paying attention and putting your head down. “Pierre was the only person who let me off my leash. Up until then I hadn’t been allowed to do that. Pierre gave me room to see what I could do.”

A 23-year-old Jean-Christophe Novelli was also hired by Pierre at the hotel. “I was fired at the end of the first week,” admitted Novelli. “I just wasn’t up to it. But I was desperate not to go back to France. The chef liked me, so he gave me a job making the breakfasts.” Novelli seized the opportunity and soon rose through the ranks. On a recent visit to Pebble Beach Jean-Christophe Novelli said about his time working with Pierre at the Chewton Glen “When I walked into the kitchen on my first day I remember I saw Pierre and thought ‘I want to be like him.’

During his career, Pierre has also rubbed shoulders with Gordon Ramsay, Gary Rhodes, Raymand Blanc, Ken Hom, Anton Edelmann and the Duke of Edinburgh.

He’s cooked for the likes of Sir Ranulph Fiennes, Marco Pierre White, Geri Haliwell, Cary Grant, Robert Morley, Michael Winner, Lady Margaret Thatcher and Sir Edward Heath, to mention but a few.
Yet he is also proud of the comments he has received from the general public and has kept every single letter of praise, proving that he’s not a man who takes his success for granted.

“I am enormously grateful for what I have achieved so far” said Pierre. “Along the way I have met many inspirational people and after 50 years I have plenty of happy memories.”

“I am blessed I get to do what I love doing each day and look forward to welcoming diners old and new to Pebble Beach. They challenge me to create ever more exciting dishes.”

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