Philippe Piel was born in Fougères, France and discovered the joy of cooking at a young age, joining his grandmother in the kitchen during his summer vacations and at the traditional Sunday family reunion.
At sixteen, Chef Philippe decided to transform his passion into a career through an apprenticeship at one of the best restaurants in his hometown, “Les Voyageurs,” receiving his Certificate of Professional Aptitude (CAP) in classical cuisine in 1987.
Dedicated to see the world, he went to South England to learn English and game cooking, specialty of the “Old Manor House Restaurant” in Romsey, before crossing the Atlantic in 1991 to work at “Cambridge Beaches” in Bermuda, the first luxury cottage colony club of the Island.