Jean-Christophe Novelli

Chef

Jean-Christophe Novelli was born in Arras, Hauts-de-France, France on February 22nd, 1961 and is the Chef. At the age of 63, Jean-Christophe Novelli biography, profession, age, height, weight, eye color, hair color, build, measurements, education, career, dating/affair, family, news updates, and networth are available.

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Date of Birth
February 22, 1961
Nationality
France
Place of Birth
Arras, Hauts-de-France, France
Age
63 years old
Zodiac Sign
Pisces
Profession
Restaurateur
Jean-Christophe Novelli Height, Weight, Eye Color and Hair Color

At 63 years old, Jean-Christophe Novelli physical status not available right now. We will update Jean-Christophe Novelli's height, weight, eye color, hair color, build, and measurements.

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Jean-Christophe Novelli Religion, Education, and Hobbies
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Education
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Jean-Christophe Novelli Spouse(s), Children, Affair, Parents, and Family
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Jean-Christophe Novelli Career

Novelli moved to Britain in 1983, working in several establishments including the Chewton Glen Hotel in New Milton, Hampshire, later running Keith Floyd's Maltster's Arms restaurant in Totnes, Devon. He won the first of four Michelin stars as Chef Patron at Gordleton Mill in Lymington, Hampshire and was awarded Best Outstanding Dessert by Egon Ronay before becoming head chef at the Four Seasons Hotel on Hyde Park Corner, London. In 1996 he founded his restaurant, Maison Novelli, in Clerkenwell, London. He opened further restaurants in London, France and South Africa. Novelli also expanded into the gastro-pub market, his first being The White Horse in Harpenden. In 2005 Jean-Christophe launched the Novelli Academy Cookery School based at his home in Hertfordshire. He opened his first of many brasserie concept restaurants in the Double Tree Hilton Hotel in Liverpool but withdrew the brand after a mutual decision between the brand and the owner in January 2016. In 2018 he opened 'Novelli at City Quays' in the new AC Marriott hotel in the City Quays, Belfast, Northern Ireland.

In 2013 Novelli launched recipe book, "Simply Novelli". In it he aimed to eliminate the myth that French cuisine is difficult and time-consuming to prepare.

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