Chalet Jumelles Staff
Our Ski Weekend staff are based in the chalet from December to May. We recruit staff who we feel combine experience with maturity and the professionalism to deal with our clients.
Their main aim is to ensure that the chalet is kept to a very high standard and that whilst you are there, your weekend runs smoothly and according to plan.
As well as catering for you, they will take you to and from the lifts in the morning, organise a pick up service in the afternoon, provide information on the local area and facilitate ski guiding for more experienced skiers.
If you are interested in a position with us for next winter season, please call us on
+44 (0) 1392 878 353 to discuss things further.
This season we are very pleased to welcome back Michelin quality, fine dining to Chalet les Jumelles with our resident chef, Andy Fox.
Andy caused quite a stir last year, providing our guests with a wonderful spread of high quality food. The following typical comment in the Chalet Jumelles visitors book speaks volumes both about Andy's cooking skills and his warm nature:
The chalet was perfect for us but the absolute icing on the cake was the superb food (which totally surpassed our expectations) we were offered every day by Andy... What an amazing chef he is and what a lovely guy! Both he and Stef looked after us so well, nothing was too much trouble, it has been a real shock coming back home and being left to our own devices.
Annie and Bill 15 Feb 2011
Have a Christmas or New Year break to remember! Read more about the comforts and dedicated services provided at Chalet Les Jumelles here on skiweekend.com or visit the chalet website; chaletskiweekend.com or call us on 01392 878353.
We are committed to the very highest standards throughout our operation and it is important to us that this is reflected in the calibre of chef we employ at Chalet les Jumelles.
More about Andy...
Andy is a very accomplished chef who has worked in numerous restaurants and eateries throughout the UK, France and Portugal. Significantly, he has worked at several Michelin starred establishments, including a stint under Alain Roux at the Waterside Inn in Berkshire - this three star Michelin restaurant is the only establishment in the UK to have retained its coveted stars for over 25 years! Experiences such as this have left Andy well versed in the art of producing food of an exceptional standard.
This season is Andy's second with us and a quick flick through the Chalet Jumelles visitors book shows how much his presence at Les Jumelles is appreciated - but what else should we know of the man?
With a view to finding out more, we dragged Andy away from the kitchen and fired a few questions at him; these are his answers:
Where are you from originally?
"Stockport, Cheshire."
How long did you work at the Waterside Inn and what was your role?
"I worked for Alain Roux at the Waterside Inn for 4 months and my role was Chef de Partie in charge of the lobster section. This included the Lobster Tronconnette which is one of the Waterside Inn's signature dishes."
What other memorable places have you worked at?
"In total I have worked in 7 Michelin restaurants/hotels which include: Juniper (Altrincham), The Star Inn (North Yorkshire) and The Whitehouse (Scotland). The most memorable for me would definitely be The Angel Inn; my time here was priceless. I must also give a special mention to The Whitehouse restaurant in Lochaline, Scotland. This is where I first got to put all my skills into practice as a Head Chef and along with various newspaper articles and guidebook entries we achieved Michelin status in 2006/7/8. This was a fantastic confidence boost and well needed after the five years of working in ruthless/cut throat kitchens!"
How did your passion for food arise?
"I suppose my first memory of cooking comes from baking with my mother for family birthdays etc - everyone says this because it sounds good to develop a passion so early on in your life. But if I'm honest I didn't develop my true passion for food until the age of 21 when I first went to work at Michelin level at The Angel Inn, Northumberland with – probably, still to this day, ten years later - the most inspirational chef I have ever worked with: Alan O'Kane. He taught/gave me passion and an uncompromising attitude which has been the back bone of any future success."
What brought you to Chamonix?
"I'd done ski seasons before and felt I would like to do it again. When I met Stef she also had a passion for travelling so we decided to do a season together. I didn't want to just join a bog standard chalet company with strict budgets that would affect our standards and passion within the industry. So, with that in mind, we started to look around and quickly stumbled upon Ski Weekend and more to the point Chamonix and that is why we decided to live and work there"
What style of cuisine can visitors expect at Chalet les Jumelles?
"French Cuisine."
Do you have a signature dish?
"I have a lot of favourite dishes and quite often it is the one that you are best at that becomes your signature, so I would say my signature dish is Twice Baked Sun Dried Tomato Soufflé - with parmesan cream and olive salad."
Where do you source the ingredients and produce for Chalet les Jumelles – is it all local?
"I source all of my ingredients from around Chamonix with only one exception, which is fish. For this I travel down to the valley to see my trusty fish monger, Guillaume."
Skiing is a high energy activity; do you tailor the menu specifically with this in mind?
"Yes, always."
What are the best things about working and living in Chamonix?
"The best thing about working in Chalet les Jumelles in Chamonix, I would say is the different clients we meet, doing what I enjoy best (cooking), and the fact that no week is ever the same. The best thing about working in Chamonix itself for me is the skiing."
Do you ski yourself?
"Yes, of course!"
You work alongside your partner Stef in the Chamonix chalet team. Some couples would find that difficult - what is the secret for maintaining good humour and harmony?
"This is a good question, and I have to say even though we get on very well and are very passionate in our jobs and both enjoy skiing and the Chamonix night life - these reasons help - but I have to say the main reason is we are both used to the catering trade. We have been in it for a long period of time so understand each other's job roles."
Places at Chalet les Jumelles are limited, so do book early to avoid disappointment.
More info on Chalet Les Jumelles here on skiweekend.com or visit the chalet website; chaletskiweekend.com or call us on 01392 878353.