Head Chef Adam Bateman
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[dropcap]V[/dropcap]irgin Limited Edition’s luxury alpine chalet, The Lodge in Verbier, is delighted to announce the appointment of Adam Bateman as Head Chef.
Originally from the UK, Head Chef Adam began his career working for Delia Smith at Norwich City Football Club before joining Raymond Blanc’s team at Le Manoir aux Quat’Saisons. Prior to joining the team at The Lodge, he worked for Restaurant Associates alongside consultants including Jason Atherton and Michel Roux Jr to provide catering for high-level corporate events. In 2014, he was awarded the Royal Academy of Culinary Arts annual Award of Excellence.
Having been part of The Lodge team since 2016, Head Chef Adam is a keen ambassador for the chalet’s sustainable approach to sourcing. His promotion comes in time for the summer season, when the kitchen team will be making full use of the abundant produce growing in the mountains. Each year, The Lodge’s kitchen team create elderflower cordial and apricot jam to see them through the winter season and ensure that no produce goes to waste.
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