Didier Philipot Chef de Cuisine of Edmunds Bistro De Luxe in Birmingham was blessed with culinary influences from both of his parents’ families. Food having always played a huge role in his life.
“My mother’s side were artisan bakers from Nancy (including a self-sufficient gran with her own garden and orchard) and, my Father’s family were fishermen from Brittany.
My first job was on a market in the Brie region at the age of 12, making boudin noir (black pudding), which I loved. I then attended hotel business school in Paris and worked in some of the finest Parisian establishments, from Fauchon to the Ritz, the Pavilion des Princes to the Chateau de la Jonchere. I also spent a year in a traditional French auberge, learning all the old classics from a 79 year-old Chef.”
Chef Didier’s early international excursions took him to London’s Sheraton hotel, and then to South Africa’s Flamboyant Cascades hotel in Sun City. On his return to England, he was appointed Head Chef at Brockencote Hall at the age of 24 and, after 18 months, moved to Indonesia for a short time.
Back in the UK once more, he worked at the Rampsbeck Country House Hotel, Cumbria and, in 1995 I returned to Brockencote Hall as head chef, where he spent 5 years, honing his skills and winning numerous awards.
“I felt I was now ready to open my own restaurant and my lifelong dream was realised when La Toque D’Or was born in Birmingham’s Jewellery Quarter. Recognition from both local and national food critics soon followed and I was immensely humbled by the support from my loyal customers and friends.”
After a short stint back at Brockencote Hall, he worked at the Crown at Iverley and, it was here that he was approached by the owners of Edmunds in 2012, who asked him to come on board as head chef an ply his honed skills to take Edmunds to another level. Securing 2 AA Rosettes in 2016.
Edmunds Bistro de Luxe as it has been named is his passion and draws upon his skills and experience to create fine French cuisine people will love. Applying traditional French dishes, modern cooking methods and the Greatest British seasonal ingredients to create dishes of distinction.
GourmetXperience eXclusive: Chef Didier will create an eXtra special dish for your table during your visit. PLUS save up to £29 per person on their ‘Menu De Luxe ‘ gastronomique menu celebrating the regions of France, each matched with wines. More Xperience details Here