James Negus

I am a creative and experienced professional chef. My culinary career began at 5* Four Seasons Hotel, where I progressed quickly through the ranks under a stream of expert mentors. At two-Michelin-starred Gidleigh Park Hotel I developed my organisation skills and culinary precision before moving into event catering and subsequently winter season roles. I use locally sourced, fresh and seasonal ingredients wherever possible and am committed to making sure you receive the best service with a smile. I specialise in prolonged living within food, taking a holistic approach using ayurvedic principles. Teaching clients about how food can change the way you live for the better. I have been working in the UK as a private household chef and love cooking and working with my clients to create culinary masterpieces, I love learning new skills and developing my cooking by doing stages and courses. I always get told that I am very calm in stressful or chaotic situations, always working strategically to come up with a new plan. I’m a hands-on worker always fixing things and bringing the best experience I can to my guests.