Chef jacques reymond biography books

Jacques Reymond has come a long way since he first discovered a passion for cooking in his family’s ‘Hotel du Nord’ in Cuiseaux, Burgundy.

After completing culinary school in Nice, and an internship at the Burford Bridge Hotel in Surrey, he began to travel the world in his chef whites.
 

One of Jacques’ bigger challenges was his time as Executive Chef at the Hotel Tropical in Manaus, South America, where, at the age of 23, he was put in charge of one hundred chefs.

With free rein over the menu design, he learnt to appreciate and implement a whole new range of ingredients and cooking styles.
 

Developing his culinary prowess in places such as Manaus, Madrid and Lake Geneva has allowed Jacques to combine his much loved classical French style of cooking with other more foreign styles to create the contemporary cuisine which so many Australians have since come to adore.
 

In his hometown of Cuiseaux, Jacques