Chef Graham Mairs
Chef At Home In Hale
Get to know me better
A highly renowned chef with extensive 3* Michelin background as well as achieving a Michelin star.
Graham is regarded as 1 of the worlds most innovative chefs spanning a lustrous career over over 30 years.
his
His schooling was conducted at the world famous ‘Ecole Lenotre’ in Paris where he was trained under the supervision of some of France’s ‘Millieur de Françoise’
(Best Craftsman in France) tutors.
He has worked with World Renowned 3* Michelin Chefs such as Paul Bocuse in Lyon, Roger Verge in Mougin, Louis Ouithier in Cannes, Michel Gerard in Eugenie-les-Bains, Pierre Herme, Raymond Blanc, Claire Clark (MOBG) & Nickolas Boussin (MOF).
He also spent 8 years working in London at Browns Hotel, 90 Park Lane Restaurant @ Grosvenor House, 5*Bath Spa Hotel in Bath which won Caty Hotel of the Year with guidance from Raymond Blanc & Richard Tonks (Ex-Head Chef Roux Brothers ‘Le Gavouche’)
He learnt his trade at the top which led to him opening his own restaurant receiving many food accolades including a Michelin* star.
Graham has represented the GB Culinary Team at the Chefs Olympics but more impressively has won many awards for his culinary talents which include 54 Gold Medals in International culinary competitions.
He is also a master patisserie- chocolatiere chef who was the 1st retail chef to ever have been picked to compete for the prestigious MCA (MOFGB) pastry award in 2013 as well as also appearing on the 1st series of BBC GBBO Crème de la Crème.
More about me
For me, cooking is...
From my childhood, cooking has always central in my life. It has brought me more to life than anyone can truly understand. Friendship, values, honesty
I learned to cook at...
My training was in France at 3* Michelin Chefs, Paul Bocuse, Roger Verge. I trained at the world renowned school of ecole Lenotre in Paris.
A cooking secret...
Im calm, in control, no shouting, just having serious fun and focussed. But love engaging with the guests. Im a showman..
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