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Rob Lawson
The kitchen provides the perfect environment to hone the teamwork and leadership skills required for any successful organisation. After welcoming participants into his own home, Jean-Christophe prepares them for an insight into the rigours of professional cooking. The session can either take the form of an intense ‘Hell’s Kitchen’ cook-off or a more gentle collaborative exercise. Once all the hard work is done the fun continues as everyone sits down to devour the fruits of their labour.
View / Submit‘The audience loved him and he was a delight to work with.’
The Grocer
When Jean-Christophe Novelli moved to Britain his reputation as a young, talented chef started to spread. Rick Stein introduced Novelli to Keith Floyd, and he was quickly appointed chef-manager of Floyd’s pub and restaurant, the Maltsters Arms in Totnes.
From there Jean-Christophe won his first Michelin star whilst chef-patron at Provence in Lymington, Hampshire. Whilst there he also won the Egon Ronay Dessert of the Year Award and ever since he has been renowned for his spectacular desserts.
Novelli is now at Brocket Hall stately home and is Directeur des Cuisines of their restaurant, Auberge du Lac. He has also opened Novelli in the City at the London Capital Club, Novelli W8, Novelli EC1 and Les Saveurs in Mayfair. Outside the UK he has restaurants in Normandy and Cape Town and has launched the Novelli Academy which is now ranked one of the 'Top 25 Cookery Schools in the World’.
On television Jean-Christophe and fellow chef Gary Rhodes took over from Gordon Ramsay as competing co-hosts of Hell's Kitchen. He also appreared in a celebrity version of The X Factor - forming a group called The Chefs with Aldo Zilli, Paul Rankin and Ross Burden. However, they were the sixth act to be voted off the show. He has also appeared on a range of food related programmes including his own reality shows, Chef Academy and Food Uncut.
