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 set to create a real stir. All at a time of celebration for the long established Chester eatery, as they mark the 100 year anniversary of the historic fire station that houses them.
Chez Jules new Head Chef, Paul Nixon, takes great pride in his impressive past, but is equally eager to get stuck in to his future at Chez Jules. Having moved up 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 over 16 years, Paul started out knowing that he was not destined to sit behind a desk, inspired by his Irish roots and mothers fresh food focus, he took up a place at catering collage. 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 says: “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.”
The ‘No freezers, no fryers’ ethos has been central to the popularity and success of Chez Jules since it opened its doors back in 1997. As one of the longest standing restaurants in Chester, Chez Jules has led the way in the ‘slow food’ movement. Pivotal to this is their exceptional menu that changes twice a day. Not only ensuring that there is something new and exciting to try every time you go in, but also reiterating that if it’s not in season or the freshest produce they can get their hands on, it won’t get used.
Paul continues: “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 that houses the restaurant. Chez Jules 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!
Chez Jules’ approach to food, service and price really is exceptional. With a cult following of, gastronomes, families, students and lunchers, this restaurant proves that whatever your budget, every diner can have access to a mouth-watering menu.
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