Andrew started his career in 1999 at Sir Rocco Fortes newly built St David’s hotel as an apprentice under the tutelage of Head Chef Martin Green MCA, achieving 3 AA rosettes in 2001.
He then moved to London to continue his training with Martin, his first taste of French Cuisine was at Auberge du Lac with Jean Christophe Novelli.
A move to Paris in 2007 enabled Andrew to further his culinary experience. An opportunity arose for Andrew to be part of the opening team at the historic Trianon Palace in Versailles recently taken over by Gordon Ramsey. Here under the tutelage of Simone Zanoni, Andrew progressed to Sous Chef and the Restaurant gained 2 Michelin stars.
A move back to London with the Gordon Ramsey group as sous chef to Sean Burbidge saw Andrew be part of the opening of the now famed Petrus restaurant, gaining a Michelin star in the first year.
Opportunity then arose for Andrew to work with the 3 Michelin Star chef, Arnaud Lallement aboard the world's first true fine dining cruise ship before returning to Paris to work in the famed 3 Michelin Star Restaurant Le Cinq under Eric Briffard and Christian Le Squer. Here Andrew truly developed his style of classic French culinary techniques, whilst embracing a newer, lighter cooking style.
Andrew then opened one of Paris’s best fish restaurants, Belle Maison, gaining critical acclaim and a huge customer following.
Andrew has now come full circle and returned home with a burning ambition to create something special in his home city as well as a wish to inspire and teach the next generation of chefs.
Managing Director and Wine Director
Claire’s passion for food and wine was ignited by her husband Adam and together they have successfully redirected the business from a members club to a fine dining wine led restaurant.
Claire has over 8 years of experience at Park House and has organised hundreds of events ranging from business dinners to weddings to drinks parties. Her knowledge of the event industry is unparalleled and her great strength is that she is able to direct and suggest ideas whilst always keeping the customers main objective very much in sight.
Claire’s understands the needs, concerns and some times the worry that comes with organising high profile events and her ability to put customers at ease is one of her biggest assets. This alongside being discreet when working with some of the biggest names within the corporate and film world is something Claire prides herself on.