The Petersham Restaurant is proud to announce the appointment of new Head Chef, Jean-Didier Gouges. Bringing with him a wealth of experience and expertise, Jean-Didier has transformed the restaurant’s food offering with his innovative culinary vision.
As a former Head Chef in some of London’s top venues, including Rhubarb’s flagship fine-dining restaurant in the Royal Albert Hall, Jean-Didier has now used his talents to develop show-stopping new menus for the modern fine-dining restaurant set within the stunning Petersham Hotel in Richmond.
Inspired by The Petersham’s rich history, Jean-Didier’s new menu merges classic dishes with modern technique. Every aspect of Jean-Didier’s food has a special element to it, even down to the recipe development, where dishes are solely created through his inate ability to remember flavour and fragrance and visualise intriguing combinations. The result of which is a truly innovative menu, intrinsically connected through sight, smell, taste, touch and sound.
Jean-Didier started his career in his native Mauritius, where he was trained in classic French techniques. Using his deep knowledge of many international cuisines, Jean-Didier’s exciting cooking unites flavour, colour and history in every dish. From dishes such as Lamb Cutlet served with Stone Potatoes, Black Olive Powder and Pea Purée, to a stunning Mandarin and Mint Cheesecake accompanied by Chocolate Orange Soil and Lemon Balm Cress, Jean-Didier’s artistic flair and innate culinary talent runs true.
With such passion for cooking, Jean-Didier is dedicated to continually developing and updating his menus (The Petersham Restaurant serves Breakfast, A la Carte, Fixed Price, Afternoon Tea and Sunday Lunch). As he continues to push the boundaries with his cooking, Jean-Didier’s vision is guaranteed to impress diners at The Petersham Restaurant.