New head chef at Chez Jules Chester

Aug 25 2011 Chester Chronicle

WITH a track record that includes working at The Savoy and under the Roux Brothers in Amsterdam, Chez Jules’ new head chef, Paul Nixon, is ready to create a real stir.

It’s certainly the time for celebration at the long established Chester eatery, as it marks the 100-year anniversary of the historic fire station that houses it, as well as welcoming new head chef Paul, who is eager to get stuck in to his future at Chez Jules.

Having moved to Chester from Kent just a few weeks ago, Paul is only just settling in to his new role. However, with the long-established concept of Chez Jules to work with, as well as a shared respect for fresh, seasonal produce, this is a marriage that is sure to go beyond expectation.

Having worked in the industry for more than 16 years, Paul started out knowing that he was not destined to sit behind a desk. Inspired by his Irish roots and mother’s fresh food focus, he took up a place at catering college.

Paul’s talent soon shone through as he moved from the impressive kitchens of The Savoy, over the water to work with the renowned Roux Brothers in Amsterdam.

Paul said: “Working with the Roux Brothers taught me a total respect for the food and ingredients that I was working with.

“Once this was firmly embedded in my cooking I realised that I wanted to experience the freedom to work with fresh, seasonal ingredients as they arrive.”

Paul added: “I have never come across anything like Chez Jules before.

“It embodies the whole ‘fresh food’ concept and allows a much greater ability to work closely with the suppliers, who are ultimately far better educated on the ingredients of the day than any chef could ever be.

“Whilst retaining the important characteristics of this hidden gem, I am looking forward to putting my own stamp on the menu and creating some exceptional dishes.”

Chez Jules has been bringing a little corner of France to Chester for 14 years and this year shares its birthday with the 100-year-old former fire station in which it is located.

The restaurant is marking this historic occasion with 100 days of events, giveaways and prizes, including a trip for two people to visit Cordon Bleu-trained cook, food writer and longtime French resident Rosa Jackson’s cookery class and market tour in Nice.

The prize also includes flights, three nights accommodation in Nice and £500 of spending money.

To find out more visit www.chezjules.com