Christophe Preaudat
at Hitchin Priory Hotel

Obviously, mixing good wine and good food, I was “in it” since before I can remember. At 10 years old. I would go on Sundays to the boulangerie at the end of the street to make bread and patisserie. The owner would give me a box to take home and that would be our desserts for the day.

Turning 13, we got our own restaurant in Burgundy, following the wine trail if you notice. That was the end of my spare time. After school, week end and holiday, I started working, desserts, service and pot wash. Made me respect and appreciate the back of house jobs that without, you actually cannot do anything. No clean plate, no food served. Only when I went to catering college at 17, was I allowed to progress to starters and mains. My dad and his best friend, both in the kitchen, taught me all they could and with 60 years experience together, that was quiet a lot.

I came to the UK for the first time, when I was 19 for 2 months work placement for my qualification. It was near bath in a quiet hotel in the middle of the countryside and no one to speak French to, so I had to Improve my English very quickly. I loved the welcome I got and the way hospitality was given. Not pompous and stuck up, as I found back in France.

I loved Britain so much, that upon graduation, I got my first commis chef job in Manchester. To learn “proper English”. Just 7 months and I moved down to the big city. The London Sheraton green park offered me chef de partie straight away, I gained experience and got a transfer to New Zealand at the Sheraton Auckland and Tower.

I had the chance and privilege to serve the all blacks. That was the time that I met celebrities. After the meal however, the squad including the Legend Jonah Lomu, were shaking my hand and thanking me for the meal. That was when I realised that “yes, that is definitely for me”

I came back to France for a year and met my wife in Auvergne. Just 3 miles from where my parents met 25 years before. We both came to UK in December 2000 and have settled here and have 2 boys. My eldest wants to follow in the family tradition and become a chef to travel around the world.

I spent the next 5 years in 2 Marriott hotels. First at the Marriott County Hall in the 2 rosettes restaurant and then banqueting junior sous chef. Next at the Marriott Marble arch as number 2.

The biggest challenge in my career was to follow. From a 4 star corporate hotel to The Dorchester Hotel 5 star deluxe. Just down the road but a world apart in the service offered. I stayed for nearly 9 years as banqueting sous chef under Executive Head chef Henri Brosi. Producing menus and food to serve guest and many celebrities. Not dropping names but here goes anyway: Jennifer Aniston, Michael Jackson, all the cast of superman returns, and others. Served HM The Queen, then Prince Charles, Prince William and Harry in Windsor castle for a banquet.

The Mandarin Oriental was next, only for 6 months as I found my first head chef position at the Marriott Cheshunt hotel.

I decided to go back to restaurant service after 15 years in banqueting. Even very high quality banqueting, is not the same rush that service time. Hotel du Vin in Cambridge, 2 rosettes, gave me that opportunity, I transferred to Malmaison London to continue with the rosettes. However, the menu was not mine and I moved to Tewin bury farm in Hertfordshire to see if I could do it on my own. I was able to keep the 2 rosettes with my own menu but that was keeping them.

Now at The Priory in Hitchin, the goal is to get the 2 rosettes from scratch. We got rudely interrupted by Covid but we are back at it, and aim to bring all those experiences to this listed building with so much history and character of its own.