Jean-Didier Gouges has been appointed head chef of the restaurant at the four-AA-star Petersham hotel in Richmond.
Gouges, former head chef of Rhubarb's flagship fine-dining restaurant in the Royal Albert Hall, has transformed the food offering at the Petersham hotel by designing new menus inspired by the history of the local area.
Dishes include: lamb cutlet served with stone potatoes, black olive powder and pea purée (£30) and a mandarin and mint cheesecake with chocolate orange soil and lemon balm cress (£10).
Petersham hotel's managing director, Greville Dare added: "We are absolutely delighted to have the ambitious Jean-Didier as our new head chef at the Petersham's iconic restaurant overlooking the River Thames. He brings a dynamic and fresh energy to the dining experience and we are all very excited to have him on board. His new menus and dishes have already been unbelievably well received."
Gouges started his career in his native Mauritius, where he was trained in classic French techniques. His dishes now take influence from many types of cuisine including Japanese, Pan Asian, Modern British and Mediterranean.
His first head chef role was at fine-dining Chinese restaurant Opium in Mauritius. Since then he's held roles at London's Capital Club and the St Pancras Hotel Group.
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