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David Everitt-Matthias

Chef de Cuisine (Le Champignon Sauvage in Cheltenham)

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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)
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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

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