Francois Commeureuc
After school I studied in Catering School in France. I came to the UK with the intention of learning english and joined Knife & Fork Food Ltd as a waiter. After a few years of climbing the ladder, I was promoted to General Manger of Woods Brasserie. After its closure, I travelled to Europe, working in hospitality in Spain and opening a French brasserie in Copenhagen, returning to Wales as General Manager of The Pilot.
Best 3 things about your job
Relationship with customers
Gaining new knowledge about produce, beers, wines…
Services are always different, no routine
Best 3 things in life
Practising and following all sorts of sports
To enjoy myself in pubs/restaurants and experience the other side of the business
All forms and experiences of travelling, be it in the countryside, on a mountain or at the beach
Perfect Dinner Guest
Alain Passard, 3 star restaurant chef at L’Arpege in Paris
Last Supper
Carpaccio of scallops with a glass of Chassagne Montrachet
Chargrilled fillet of Kobe beef with a foie gras sauce and a glass of Cote roti
To finish, a fondant of dark and white chocolate with a Cognac.
