Jacob Dearie is finishing up his first winter as a private chef working for Bramble Ski and Haute Montagne following four years working on Necca Island for Sir Richard Branson. He started out his career training and working in the two-Michelin-starred restaurant, Le Manoir run by the world-renowned Raymond Blanc. But his foodie roots and passion for creative fine-dining were nurtured far closer to home. As a very busy season draws to a close we steal a few quiet moments between service to get to know him a little better.
My dad. He is a chef and owned and ran a busy hotel in Burford in the heart of the Cotswold’s while I was growing up. It was a family business and we were all really part of it, so I spent a lot of my time in the kitchen (starting on the dishes!). He really lives his craft and has an amazing work ethic (and is still so passionate about it – he recently came out of retirement to start up another restaurant). His passion for food and the restaurant industry meant that our time spent as a family on his days off would often involve enjoying a good meal out and plenty of food chat.
The mountains… and the skiing. I’d always loved skiing and Verbier is so well known for having some of the best terrain in Europe. I had also been working in the Caribbean for the last four years and I felt that it was time for a complete change.
Le Dahu, it’s near the snow park, has the best food and a great terrace with amazing views.
Dent Blanche. The kitchen has an amazing view. It’s also just a really easy space to work in.
All over the place! I was trained and started my career in Le Manoir. I’m still really inspired by French cuisine. But I also really love any good food. Trying new restaurants is great and I appreciate the work of other chefs. And I think about food a lot! Even when I am not working, I’m constantly looking to learn from where ever I go and whatever I see, whether I’m in a top fine-dining restaurant or scrolling through Instagram or from a particular guest’s request.
Sushi. It’s a different world to the one I trained in and learning the new and precise techniques has been great.
Travelling and doing what I love!
Savoury both in cooking for others and for myself. You are what you eat, and I like to make it has healthy as possible.
My whole family, all at once. They are all around the world and so it’s rare that we are ever together in one room.
I didn’t have a normal food upbringing – my dad’s long hours meant we ate at the hotel a lot and I tried so many different foods from a young age but (it sounds so classic British) … a good Sunday Roast?
Healthy eating (not necessarily new but somewhere we all need to be going). In the future I would love to open up my own healthier restaurant that’s affordable but still excellent quality.
I get asked this one a lot! But I really don’t have one thing, it’s actually one of the reasons why I became a private chef. It gives you freedom to be really creative – you get to design your own menus and push yourself to try new things and develop your craft. It never gets boring – you’re always adapting to a different guest’s requirements each week.
My knife – a Misono. It was given to me by my old head chef. The time I spent working with him and in the Caribbean means a lot to me.
I find this difficult to answer because, like I said, each week has been so different. Can I say a night rather than a dish? WOW nights always stay in my head – there’s always a theme (I got to go all out on the sushi for one group) and everyone dresses up. It’s pretty special to see the guests so happy with it and it always turns out to be a great and memorable one!
… As it turns out Jacob’s food is pretty memorable in its own right!
We set up our sister company Haute Montagne to cater to the exacting demands of our clients looking for the ultimate chalet holiday experience, expecting the finest luxury properties accompanied by the very best of service levels.
It is not by accident that the Haute Montagne experience has come to be known as superyachts in the snow.
Haute Montagne chalets are among the finest properties available to rent in the ski industry. They are the best properties in resort and are all stand-alone mega-chalets with beautiful furnishings and decadent spa facilities.
You will be looked after by a team of highly trained professionals, each selected for excellence in their field, attention to detail, and discretion.