Skip to main content
This website uses cookies
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy. Read more
Restaurant Andreas Scholz logo
Restaurant AnnA logo

David Everitt-Matthias

Chef de Cuisine (Le Champignon Sauvage in Cheltenham)

image of David Everitt-Matthias

CV of David Everitt-Matthias

Date of birth 29.10.1960 in Wandsworth, London, UK
Training1978 - 1980: Four Seasons Hotel, J Bonin, London
CV1980 - 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)
To restaurant details

David Everitt-Matthias is Chef de Cuisine

in Le Champignon Sauvage in Cheltenham

PhilosophyWork Hard, Work True
Member ofAcademy of Culinary Arts
Awards2006: 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
1:Essence: Recipes from Le Champignon Sauvage. Absolute Press, 2006. ISBN 1904573525, € 25.00


Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

+49 700-1GOURMET

Be welcome to send us an email.

To the contact form