Young National Chef of the Year finalist- Gilles Varone
Gilles became a chef because of his grandad. He gave him the love and respect he’s always had for the produce and always wanted to make people happy with a good meal. That spirit made Gilles fall in love with cooking and bringing happiness to people through good food.
Having grown-up and studied in Switzerland, Gilles did his apprenticeship in a clinic where he learnt the culinary basics, methods and techniques. He then decided to move to London as it sounded very exciting to start a new adventure. His first role was as a commis chef at Mosimann's private club, learning about fine dining under Anton's guidance. After one year, he moved on to Petrus by Gordon Ramsay as he had always wanted to work at a Michelin-starred restaurant. At Petrus, Gilles learnt a lot and perfected his skills before moving on to 2 Michelin-starred Claude Bosi at Bibendum where he is currently working.
When thinking about his culinary inspiration, he admires Marco Pierre White as he believes he is straightforward. However, Gilles’ own desire to progress and learn more to become a better chef is what inspires him every single day.
Gilles qualified for The Young National Chef of the Year final after getting the highest grade at the Craft Guild of Chefs Graduate Awards in 2017. This gave him the opportunity to get seeded into the final. Gilles was proud to accept his place knowing he could test himself against others, whilst developing new ideas and exchanging knowledge with other young and talented chefs. Winning the title would mean a lot to Gilles but the recognition of all his hard work would be what he finds most rewarding about taking the YNCOTY crown.
Three words that describe Gilles’ cooking are new, tasty and pretty.