Chef James Hallett

I've been a professional chef for 17 years. Between the age of 18 and 30 I enjoyed a varied career in my home city of Bristol. I built a network of friends and colleagues with the industry during this time and held positions in some of the cities most respected gastro pubs, restaurants, cookery schools and even an artisan bakery. I worked extensively within catering at multiple weddings and other private events. Ran several successful pop-up operations and spent two summers as a private chef, working for the family of ex-diplomats at their summer house in the south of France.

Since the age of thirty I've lived outside the UK. My first full time role abroad was running the kitchen of a small independent hotel in the french alps. In 2017 I moved to berlin, since then I've held two positions in the city, most recently as sous chef at the Michelberger hotel. In recent times I've decided to focus my attention towards a move away from restaurants and towards private work. Aside from the huge problems the industry is facing right now, at this stage in my career I prefer working independently and enjoy opportunities to work more closely with clients.