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Chef profile: Philippe Maratier

Philippe was classically trained in France in catering college under the tutilage of a Michelin-star chef, and excelled. He was the winner of La Poele d’Or, named Student of the Year, and took a school record for the best overall marks.

During training, Philippe went on to the final of best apprentice of the year at county level, and competed nationally. He then went to Switzerland to further his experience in Gault & Millau and Chaine des Rotisseurs.

Returning to France, Philippe held various positions before completing his national service, taking responsibility for The Officer’s Mess as a corporal.

Return to Switzerland

After completing national service he returned to Switzerland to a Michelin-starred restaurant with the back up of a Cle d’Or Gault & Millau winner, a two Michelin-star chef from Bordeaux, and took part in an attempt to make the longest apple tart in the world and also winning a silver award (hygiene) restaurant in the year in Geneva.

In Jersey and Normandy, Philippe has worked many different roles, entering and winning numerous competitions:

  • silver in senior chef of the year in Jersey
  • silver in a live cook off finalist organised with Marco Pierre White
  • finalist for three years running in the Menu du Terroir, and winner with Gallery restaurant
  • Channel Islands Senior Chef of the Year finalist
  • Bocuse d’Or Europe 2008 - team Malta coach
  • Craft Guild of Chefs Jersey
  • Events and Competition Manager 2013, Inter islands Muratti Competition
  • Team Manager and Craft Chefs Jersey
  • Culinary Academy Manager 2013

During his career, Philippe also operated the Radisson’s kitchen in Ireland, obtaining two rosettes and taking part and won prizes in live cooking competitions in Belfast and Dublin.

Overall, Philippe has 33 years of experience in catering and has created 3,000 canapes for Prince Charles, served a 1,200-plate banquet to Michelin standard.

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