Tanguy

I grew up in the south of France, where food was a big part of our family life. My dad had been a cook and at one point owned a restaurant. My brother and I grew up with him making us great food, teaching us to fish and showing us how to make a fire. He loved bringing people together around food. That might mean a barbecue with friends, a big buffet or making paella for 50 people. I didn't realise it at the time, but I think a lot of my approach to food started there: I learnt that food should be generous, social and something you enjoy sharing with other people.

I have worked in kitchens across the world before coming to Morzine and the Chalet menu is inspired by the countries and kitchens I have worked in and the variety I found there. From my first job in a kitchen in Byron Bay, to honing my skills of fine dining cooking in New Zealand to working my way up the ranks in restaurants across Grenoble, Edinburgh, The Lake District and Jersey before returning to France to work in a Michelin star restaurant in Dijon.

I learnt lots from the Michelin star restaurant, most importantly, I learnt what it is that I love most about being a chef - the personal and shared aspect of a meal like how it was when my dad would cook for us, which is not always something that is experienced in restaurants.

I moved to Morzine a couple of years ago as a chalet chef and haven't looked back. Creating meals and meal times that are friendly, warm and relaxed whilst also delivering professional and technical food reminded me of the meals I have enjoyed most that I have shared with my family.

I love that moment when someone isn't expecting anything extraordinary and you put something in front of them that genuinely impresses them. Perhaps that takes me back to my dad. Some families have a grandmother whose cooking everyone remembers. Years from now, even if I'm no longer cooking professionally, I'd quite like to be that person in my family—the one the grandchildren know can always make something really good.

For now, I get to share that experience with our guests in Morzine.

And even when I'm not the person standing at the stove, I hope that a little of everything I've learnt, from my dad, from travelling, from chefs, from professional kitchens, from mistakes and from years of eating and cooking, makes its way onto the plate.