Chef Sam Mackenzie
Sam offers fine dining, family dining and split weeks/single nights
What’s your experience?
Working in restaurants since 1999. Private chef in Courchevel since 2016
What is your favourite thing to cook?
Canapés and Vegetarian fine dining
What is your favourite thing to eat?
Mezze, tapas – lots of little things – loads of different flavours
Do you have a signature dish or a speciality?
Signature dish: Trio of pork: slow braised belly, confit cheek, pancetta crisp. With apple, fondant potato and sprouts
Who has been your biggest chef inspiration and why?
Yotam Ottolenghi: because of his focus on middle eastern and Mediterranean flavours. Interesting ingredients and relaxed style. Rene Redzepi: because of the prominence and re-thinking of vegetables on his menus. His focus on local and seasonal produce. Also his use of vinegars and fermentation
Ski or Board?
Ski mostly, a bit of boarding
Do you speak any other languages?
What do you do during the summer?
For the last 4 summers I have renovated a barn, turning it into a house, which I now live in