Chef Bio: Claude Bosi

“Throughout my career, I have always worked closely with my suppliers‎. Their knowledge and access to the type of produce I look for is key to making that successful connection to the source. It’s a tough market to be in, and working with chefs, in general, requires a great deal of patience and understanding. Woods deliver on all counts.” – Claude Bosi

This week on the blog we’re featuring Claude Bosi, the multi-Michelin Star winning French chef who’s newly opened restaurant Bibendum was the highest new entry in the 2018 Michelin Guide, going straight in with two stars.

Bosi began his career at Léon de Lyon before moving on to work at a variety of Michelin starred restaurants in France including La Pyramide, Fernand Point, Restaurant Chiberta and at notably, L’Arpége when it won its third Michelin star. In 1997 he moved to Ludlow to become sous chef at Overton Grange, by 1999 he was head chef and had won his first Michelin star.

In 2000 Bosi moved to his own restaurant in Ludlow, Hibiscus and within a year had won a Michelin star. In 2004 he won a second star. In 2006 Hibiscus was put up for sale and Bosi relocated the restaurant to central London, opening in September 2007. In 2009, less than 2 years after opening, Hibiscus placed second to The Fat Duck in The U.K. National Restaurant of the Year Awards.

In 2016 Bosi closed Hibiscus to focus on his next chapter, becoming the head chef of the iconic, newly renovated and modernised Bibendum in Chelsea. First opened as a restaurant in 1987 by Sir Terence Conran and Paul Hamlyn with Chef Simon Hopkinson in the kitchen, Bibendum is a celebration of all that’s best about French cuisine.

It speaks volumes about the level at which Bosi works that within 3 months of opening at Bibendum he has gone straight into the 2018 Michelin Guide with 2 stars.

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