Chef Gilles Morisot

I am originally from the French Riviera, which has had a great influence on my cooking. I would describe my style as a combination of traditional French, Mediterranean and Italian. I am also experienced in Asian cuisine.

I have been working as a private chef for the last fifteen years on yachts, in chalets and villas in more than 25 different countries, enabling me to discover and taste a lot of different flavors and learn new technique to cook with imagination.

I am originally from the French Riviera,which has had a great influence on my cooking.I would describe my style as a combination of traditional French,Mediterranean and Italian.I am also experienced in Asian cuisine.

I have been working as a private chef for the last fifteen years on yachts,in chalets,and villas in more than 25 different countries,enabling me to discover and taste a lot of different flavors and learn new techniques to cook with imagination.

I am a self-motivated, creative and an adaptable chef. Hygiene is a priority in my work and I have a wide knowledge and experience of cooking for clients with specific dietary requirements or intolerances.

My cooking is always tasty and artistically well presented. I always go early to the local market where available to be the first to choose the best and freshest products. I only come back in the kitchen with the best.

I studied management at Magill University, teaching me among other things, how to communicate efficiently with staff in order to solve problems. I have management skills and I take initiative when required.

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