Jeremy Page, the Executive Chef of l’Atelier de Joël Robuchon London, was born in England, around three hours from the restaurant, in Bath. His family relocated to “le Périgord Noir”, France, when he was six years old; it is here that the young English boy grew up with a blend of his British heritage, but also the cuisine of the South-West. A region particularly known for luxury produce, Page fell in love with its truffles, mushrooms, duck and foie gras. Just how Joël Robuchon travelled for inspiration, Jeremy travelled Europe: a few culinary escapades in France, Italy and Spain have led to the uniqueness of the food he produces here in London.
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At sixteen years old, he started his career, which took off extremely quickly: finding himself under the guidance of Chef Jean Marie Gautier, M.O.F, at l’Hôtel du Palais de Biarritz, where he learnt his knowledge of fish, but also the discipline required to work in a team.
Jeremy Page kept in mind the instinctiveness and ‘surprise’ attitude commanded by his work with the catch of day, from fish of the day from Saint Jean de Luz upon joining Vincent Arnould, M.O.F, at the Vieux Logis at Trémolat in Dordogne. Here he discovered Michelin Star cooking, innovative, uninhibited, but also fun.
At twenty-one he seized the opportunity to realise a dream he’d held for years: to go to Paris and work in the team of the most Michelin starred chef in the world: Joël Robuchon. It was at l’Atelier de Joël Robuchon Saint Germain where he rose through the ranks to be certified Chef of the Kitchen in 2011, under the direction of Axel Manes.
From the start of 2016, the young chef took charge of the team of l’Atelier de Joël Robuchon London. As a fervent defender of French gastronomy, the culture and the manners; in the heart of the British Capital Page offers authentic food, made from the recipes of Joël Robuchon, with his own years of experience, know-how and talen.
Page works tirelessly with his team to establish L’Atelier de Joël Robuchon London as a jewel in the crown of Covent Garden’s restaurants. It’s here that he has written a French menu that embrace both his childhood in le Périgord Noir, and his British roots: creating dishes that use produce from both sides of The Channel, and flavours of the same influence.