Tessa's Kitchen in Provence
Mr. Tobler, Executive Director of The Culinary Institute of America:
"This is the best desert I have ever eaten!"
Ringo and Barbara Starkey:
" who would have thought that what is so delicious could be so easy!"
Celso and Sondra Gonzallez-Falla:
Tess is a superb chef, we cannot recommend her more highly and we know you will be delighted with her.
Tess is an extremely gifted chef, I recommend her for the most sophisticated of parties to the loveliest of casual family meals.
I am a gifted chef with a wealth of experience. I trained as an apprentice chef in French Classical Cuisine in Switzerland for three years. Returning to Engand I worked in several well known restaurants of the time, including Langan's Brasserie and Spot 111. Then I went back to Switzerland for a year to train as a Restaurant Manager, and in high-end restaurant service.
I was offered the job as Head Chef at the Howard Arms in Ilmington. Then with a thirst to learn more went back to work in London as 2nd chef in a popular Knightsbridge restaurant. From there I became Chef/Manager at the General Trading Company in Sloane Square. The restaurants received glowing write ups in magazines such as Harpers-Bazar and in the Good Food Guide. Vincent Price, a regular customer, used to say it was the best eatery in London. A great accolade as he was quite the gourmet himself and indeed wrote his own rather spendid cookery book which I have to this day.
Forever needing more challenges I went to work as Restaurant Manager and Head chef of the newly acquired Watermill Theatre in Newbury. What fun I had, especially creating menus from food quotes in the plays. Shakespeare's Twelfth Night was loaded with choice. For example: Sir Andrew "Faith I can cut a caper" and Sir Toby "And I can cut the mutton to't" a multitude of meanings leading to idiosyncratic menus.
Another move back to London saw me as head chef in Jamie's Restaurant in South Kensington, followed by two years as chef for a Delicatessen that provided delicious goodies to Harrods and Harvey Nichols. Here I became a proficient hand-raised pie maker, and had no end of fun creating all sorts of different deli dishes to please the palette.
Seeking sunnier climes and to experience more world cuisine I decided to move to France where I became a yacht chef for many years. We sailed the seas and I learned so much more, my horizons indeed were broadened.
In 1992 I decided to be land based and started my own small catering company which has now blossomed into Tessa's Kitchen. I have wonderful clients,have travelled a lot with my work and now live very happily with my husband David and our two dogs, Thomas and Topy, in the Var region of France.
My cuisine is inspired by the produce I find in the local markets, the wonderful knowledge that I have gathered along the way but mostly by the delicious and healthy Mediterranean cuisine that I love to eat.