Originally a self-taught cook, by the age of 19 Jack had worked his way through Escoffier’s Guide Culinaire while living above a market in France. He went on to work in the kitchens of Le Jardin des Sens, Montpellier (where René Redzepi and Sat Bains trained) and Restaurant Alain Chapel, outside Lyon (where Michel Roux Jr. and Alain Ducasse trained).
A love of wine and two years spent working front-of-house in wine roles round out Jack’s experience.
Jack is aided by his small team of Scott and Thomas to deliver an unforgettable dining experience.
We are currently recruiting for a Cook-Collaborator.
Argile
21 Argyle Place
Edinburgh, EH9 1JJ