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Executive Chef – Jerome Tauvron
Head Chef – Sang Keun Oh

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Profile – Jerome Tauvron

Between 1989 and 1995 under the watchful eye of Michel Rubod in Commentry (France) and Patrick Henriroux at La Pyramide Fernand Point, Vienne (France), Jerome started his career as a Commis de cuisine and then went on to work as Chef de Partie at Les Prés d’Eugènie with Michel Guerard and Pierre Gagnaire’s famous restaurant in St Etienne (France) before moving onto the famous Le Louix XV; Monaco; with Alain Ducasse.

This was to be an invaluable experience and allowed him to perfect his already acquired talent. Prior to his arrival in London, 2 years were spent at yet another famous restaurant Le Lion d’Or, Estivareilles (France), this time as Head Chef.

Jerôme then had an opportunity to work with Marco Pierre White’s at Quo Vadis and took the chance. His talent did not go unnoticed and he soon found himself Executive Chef at Ozer and Head Chef at The Harrington Club, before his partnership began with L’Etranger.

With full creativity control on his choice of products and recipes as well as his liking of exotic spices, guests at L’Etranger are always eager to sample new dishes whilst remaining faithful to their favourites such as Tuna Spring Roll with Ginger and Coriander and the infamous Caramelised Black Cod with Miso.

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