“Basically English

Richard Shepherd's Inspirational Journey

Career Path: Apprentice > Commis > Chef de Partie > Chef de Cuisine > Executive Chef

“I developed a style which I call - basically English, respecting French tradition"

My Story: I am driven by an innate love of food and flair for cooking, I spent most of my school holidays working in hotels and restaurants for pocket money: so began my career.  I became an apprentice in a hotel before moving as Commis Chef to the Savoy Hotel. It was while working at the Savoy that I was influenced by two legendary chefs, Silvano Trompetto and Louis Virot.  Both played an instantly recognisable part in the development of my style: Trompetto for his public image and Virot for his culinary skills.  I then worked as a Chef de Partie in France for a while before returning to London to work at the Dorchester. I was the first Englishman to receive a Michelin star in London. Using my classical training, love of French cooking and expansive experience drawn from the many different hotels and restaurants over the years, I have developed a style which I call "basically English, respecting French tradition". 























Executive Chef - Langan's Brasseries

“Treat everyone with respect - I receive a great deal of loyalty from my staff, many of whom have been with me for more than a decade"

Countries Worked:

The Fun Stuff:


For a full biography of Richard Shepherd click here

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