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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.
Believing in the importance of mentoring the next generation of culinary talent, Jean-Christophe founded the Novelli Academy Cookery School on his Hertfordshire estate. Recognised as one of the top 25 cookery schools in the world, it continues to thrive, helping aspiring chefs and home cooks alike to hone their skills.
He has been widely recognised for his culinary expertise, having earned five out of five AA Rosettes, four Michelin stars, and Egon Ronay’s Best Dessert of the Year in the UK with the Golden Spoon Distinction. He also represented the UK as a finalist in the European Chef of the Year competition in Copenhagen. In recognition of his
significant contributions to the industry, Jean-Christophe was awarded an MBE in 2021 and received the QE Lifetime Achievement Award at the British Restaurant Awards in 2022.
On television, Jean-Christope is recognisable from his appearances on Hell’s Kitchen, Masterchef Australia, and Chef Academy.
