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The Lodge Verbier appoints new head chef
Award winning Adam Bateman assumes the new role
The Lodge, Verbier have appointed Royal Academy of Culinary Arts Award of Excellence winner Adam Bateman as head chef of their luxury alpine chalet.
Originally from the UK, Adam began his career working for Delia Smith at Norwich City Football Club before joining Raymond Blanc’s team at Le Manoir aux Quat’Saisons. Prior to joining the team at The Lodge, he worked for Restaurant Associates alongside consultants including Jason Atherton and Michel Roux Jr to provide catering for high-level corporate events. Adam was given the Award of Excellence by the Royal Academy in 2014.
Having been part of The Lodge team since 2016, Adam is a keen ambassador for the chalet’s sustainable approach to sourcing. His promotion comes in time for the summer season, when the kitchen team will be making full use of the abundant produce growing in the mountains. Each year, The Lodge’s kitchen team create elderflower cordial and apricot jam to see them through the winter season, and ensure that no produce goes to waste.
The luxury chalet of Sir Richard Branson’s, The Lodge is available for exclusive hire during the winter season, and rooms can be booked on an individual basis in the summer months and during selected winter weeks. Winter 2018/19 bookings are available online now.
