Sous-Chef de Cuisine

Stuart Trow is the Junior Sous Chef at Chez Jules and is a self confessed ‘foodie’. Food has always played a major role in his life, spending all of his time spare time cooking up ideas or investigating new and exciting dishes.

“The ‘No Freezers No Fryers’ policy at Chez Jules sums up my whole approach to cooking. If it’s not in season or the freshest produce we can get our hands on, it won’t get used. Where possible we like to source our food locally, not only ensuring that it is at its freshest, but also attempting to reduce our food miles and support local businesses.

People are really starting to understand the importance of this now, so we take it upon ourselves to prove that with a little effort you can create fantastic culinary results.

Working with such a wide selection of food, I am constantly learning and always hungry to find out more about food in and out of the kitchen. There is nothing more inspiring than working in an environment where everyone is passionate about food and the dishes that we produce, from the kitchen and restaurant staff right through to the management team. I believe that all of this really comes out in the food we produce.”