André Garrett, Group Culinary Director at Claude Bosi Restaurants and one of the UK's most accomplished chefs, joins us to share the story of a career shaped by classical technique, mentorship, and a deep love of hospitality. Growing up in Bath, his earliest food memories were spent in the kitchen with his mother and watching his father grow vegetables on the allotment, which instilled in him an early appreciation for good, honest food.

André reflects on the influence of classical French cuisine throughout his journey and the discipline required to master it. He also discusses his leadership roles at Cliveden and the Corinthia, where he oversaw large teams and multiple restaurants, before returning to the restaurant world with Claude Bosi. Today, he plays a key role across the group's growing portfolio, working closely with chefs, developing dishes, and nurturing talent.

Mentorship is central to his approach. He explains why being present in the kitchen matters, how he supports young chefs and why hands‑on training will always teach more than watching YouTube videos. He also highlights the value of competitions such as the RACA Awards of Excellence and shares the story of winning the Roux Scholarship in 2002, a moment he describes as life-changing. He now sits on the judging panel, helping shape the next generation of chefs.

Andre also speaks about his appreciation for pure Canadian maple syrup, its versatility, and why it is such a useful natural sugar substitute in the kitchen.

To discover more about André's culinary journey and to learn more about Claude Bosi Restaurants, follow Andre https://www.instagram.com/chefandregarrett/.

Follow Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.