Jean-Didier Gouges, Head Chef at The Petersham Restaurant
Jean-Didier Gouges, Head Chef at The Petersham Restaurant, brings his spectacular modern British cooking to the Surrey Food Festival stage, preparing innovative dishes using fresh and seasonal produce. Demo: Ham hock with pea panna cotta and beetroot biscuit with bloody Mary mozzarella, balsamic and baby fig
Jean-Didier Gouges began his culinary career at the age of 17 in his native Mauritius. Starting as a Chef de Partie for a successful Mauritian catering company, Jean-Didier’s talent was quickly recognised and at just 18, he had the honour of becoming Private Chef to the Mauritian President.
A year later, Jean-Didier became the youngest Le Cordon Bleu chef in his country and earned the opportunity to complete a successful stage in Montpellier, France. It was here that Jean-Didier learnt and honed his culinary skill, receiving classical French training and exposing himself to a variety of new techniques and flavours.
Inspired by his time in France, Jean-Didier remained in Europe and went on to work in London at a number of prestigious kitchens, such as the 5* Metropolitan Hotel by Como in London, where Jean-Didier worked as a Junior Sous Chef.
Jean-Didier’s passion for cooking led him to become a successful Private Chef for exclusive events, specialising in fine-dining, international cuisine. As a trained Chocolatier, Jean also created a high-quality, luxury chocolate brand, Delice d’Elise, Chocolates by Jean-Didier, during this time with great success.
Since then, Jean-Didier has gone on to work in some of London’s most impressive venues as a Head Chef. These include the Rhubarb’s flagship fine-dining restaurant, Coda, in the Royal Albert Hall (2013-2015), the London Capital Club (2016), and most recently, the St Pancras Hotel Group (2017).
In October 2017, Jean-Didier was appointed as Head Chef in The Petersham Restaurant, the fine-dining restaurant located within The Petersham Hotel, bringing with him a wealth of culinary expertise and innovation. Jean’s background in international kitchens has provided him with a deep knowledge spanning many cuisines, Pan Asian, Classical & Modern French, Modern British and Mediterranean.