From the blog

What do Chalet Fourmiliere and The Duchess of Cambridge have in common?

The answer… one Kelly Stretton, new Executive Chef at the best country house party in the Alps

Like Kate, Kelly earned her chef whites training in classic French cuisine at London’s prestigious, Leith’s School of Food and Wine.

Kelly certainly fits the bill for the best country house party in the Alps. She is bubbly, fun and loves nothing more than creating delicious fare for guests at Chalet Fourmiliere, which last year voted one of the most glamorous chalets in the world by Tatler magazine last year.  Within weeks of taking up her role she had sought out the best speciality food producers in the area.

“I’m passionate about what I do, and l love creating dishes using local produce wherever I can so guests can really relish a unique taste of Morzine at every meal,” said the 35-year-old, originally from Hebden Bridge, West Yorkshire.

Kelly comes to Morzine after an early career in hotel management for one of the UK’s biggest groups, but her love of food made her take the decision to change direction and enrol at London’s Leith’s School of Food Wine, where alumni include TV chefs Gizzi Erskine, Lorraine Pascale and Rachel Khoo.

Said Kelly: “Leith’s is regarded as one of the best training grounds in French classic cuisine in the world and I was so lucky study there – learning from some great mentors like Prue Leith herself, Steve Lamb and Peter Gordon. Although Leith’s has a strong French heritage, I would consider myself modern British in my personal style and I like taking the best from both and giving them the ‘Kelly’ touch!”

After graduating, and before heading to Morzine, she combined running London pop-up restaurants with creating fine dining for the rich and famous in the South of France.

“Working here is definitely ticking off one of my bucket list goals and I love that owners, Alex and Tom, share my passion for superb hospitality and great food – with the added bonus that I can learn to ski on my days off!”