As a young boy Hervé grew up in Paris and in the farmland south of Paris called La Certellerie near Chartres, Eure et Loire which is known to the locals as the ‘attic of France’ due to the grain
produced in this area supporting most of France.
Anyone who has done one of Hervé courses will have heard about his granny’s knife. Granny was a great cook, using herbs and produce from the family farm garden and Hervé was a willing helping
Granny inspired Hervé to cook and Grandpa and Papa took Hervé shooting for dinner, and it was Hervé’s father who first showed him how to handle game.
Hervé also enjoyed his Wednesday’s off from school, cooking with his mum, who also had a natural ability in the kitchen and was a walking cookbook.
By contrast his life in Paris was more structured with school and sport, mainly cycling. Hervé took part in cycle races for 15 years, his two most memorable wins being in Toulouse and Paris at the
age of 14.
French chef Hervé Willems has extensive experience in Paris, Loire Valley, Germany, London and Scotland, including managing his own restaurant.
He has a high level of cuisine knowledge and practical expertise, covering French, British, European and International techniques and cookery, spanning a career of more than 26 years in Hotel
Catering, ten years as a Head chef and the last six years in catering training.
Hervé Willems is the son of Gaby Willems, Master Bartender, Paris for 50 years and has used knowledge passed on to him and experience from working at the Prince de Galles Palace Hotel in Paris,
Front of House & Management.
Passionate about his cooking and he inspires students with his enthusiasm; whilst cooking is serious business there is never a dull moment when La Grenouille (The Frog) is in the kitchen.
Chef Hervé will bring finesse and a multitude of flavour's served to perfection whilst entertaining his audience or teaching students, or catering for your event.
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