LAURENT LEBEAU

Inspired by his mother’s home cooking and his love of good food and great wines, Laurent started his career as a chef in France studying for 3 years at the prestigious Lycée Hotelier in Nice.  Learning all aspects of classic French cooking from patisserie to butchery, fine dining to menu design and of course fine wines.

Laurent moved to London in the early 80s and secured a role as Chef de Partie in one of the few Michelin starred restaurants at the time, Ma Cuisine. After a lot of late nights, Laurent was promoted to Chef de Cuisine where he stayed for few years until moving to Café Pelican, the largest French Brasserie in London where he ran a brigade of 28 chefs. Head hunted, to the then growing, Groupe Chez Gérard in the early 90’s Laurent moved throughout the group, as Head Chef at Soho-Soho, Chez Gérard Bishopsgate and others eventually rising to the position of Executive Head Chef in charge of 87 restaurants, over 350 chefs and purchasing responsibility in excess of £18M

 

In 2006 Laurent launched his Private Chef & Consultancy business, cooking exclusively for numerous private dinner parties in London and the home Counties for high profile clients including former Prime Ministers, many celebrities and MPs.  He has overseen the conception and launch of a number of London restaurants, managed menu and product development at quality driven food retail outlets. In 2014 and 2015 Laurent was invited to become Head Chef at the hugely prestigious Wimbledon Tennis Championships running The Royal Room and The Rolex Restaurant serving breakfast, lunch, afternoon tea and dinner to the Royal Family and VIP guests.

 

In 2009 Laurent moved to The Red House in Marsh Benham where he remained until mid 2020. He now spends his time nurtuirng and growing The Funghi Club.  He continues to cook for exclusive dinner parties and private events (when not in lockdown) which he enjoys enormously. 

He is married to Janie and proud Dad to two daughters and four grandchildren.

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