Laurent Michel
Born in France in 1971, Laurent Michel is the epitome of what a French Chef should be. Trained in Bergerac at the heart of the Dordogne, Laurent went straight from college to the kitchens of some of France's finest restaurants, gaining valuable experience through apprenticeships as a Commis Chef and Pastry Chef.
Taking his first serious brigade role at the tender age of 19, Laurent was appointed Commis chef of Michelin Star restaurant "Le Jardin" in Paris.
After national service in 1993, Laurent went on to become Chef de Partie at the Two Michelin Star 'Le Carre des Feuillants', also in Paris.
As Chef de Partie at Three Michelin Star restaurant "Taillevent" in Paris, Laurent perfected his art before graduating into senior roles at "La Bastide Saint Antoine" in Grasse and "La Palme d'Or" in Cannes.
Relocating to London in 2002, Laurent worked first for legendary Morton's in Berkeley Square before becoming Head Chef at L'Oranger in 2004.
At the forefront of his craft, Laurent has retained the true tradition of superior French cuisine. Whilst others have fused the cuisine with other nationalities, Laurent elects to continue to create the classic tastes and dishes that have made France the most celebrated gastronomic nation the world.
Laurent's cuisine is a sophisticated inspiration of contemporary French flavors which focus on the finest ingredients available and produce from select growers and importers. It is this level of dedication that has made L'Oranger one of London's favorite neighbourhood restaurants and earned Laurent a loyal clientele amongst St James's discerning diners.
