David Everitt-Matthias
CV and info
Date of birth
29.10.1960
in
Wandsworth, London, UK
Training
1978 - 1980: Four Seasons Hotel, J Bonin, London
CV
1980 - 1983: Four Seasons Hotel, J Bonin, London
1982: internship at La Tante Claire, Pierre Koffmann, London
1983: Grand Café, London (Chef de cuisine)
1984: Steamers, London (Chef de cuisine)
1985 - 1986: Fingle's Restaurant, London (Chef de cuisine)
since 1987: Le Champignon Sauvage, Cheltenham (Patron)
1982: internship at La Tante Claire, Pierre Koffmann, London
1983: Grand Café, London (Chef de cuisine)
1984: Steamers, London (Chef de cuisine)
1985 - 1986: Fingle's Restaurant, London (Chef de cuisine)
since 1987: Le Champignon Sauvage, Cheltenham (Patron)
Philosophy
Work Hard, Work True
Member of
Academy of Culinary Arts
Awards
2006: Restaurant Of The Year, Square Meal & BMW
2000 & 2005: Restaurant Of The Year, Good Food Guide, Egon Ronay **, Cotswold Life
2004: Restaurant Of The Year, Birmingham Plus
2001: Restaurant Of The Year, Decanter
1996 & 1998: National Chef Of The Year
1996: Dessert Chef Of The Year, Egon Ronay
2000 & 2005: Restaurant Of The Year, Good Food Guide, Egon Ronay **, Cotswold Life
2004: Restaurant Of The Year, Birmingham Plus
2001: Restaurant Of The Year, Decanter
1996 & 1998: National Chef Of The Year
1996: Dessert Chef Of The Year, Egon Ronay
