The kitchens of the Carlton Hotel are rather secret places, laboratories where a strict hierarchy crowd of people swarm around, from trainees and apprentices to commis chefs, premier commis chefs, demi chefs de partie, chef de partie, sous chef, premier sous chef and finally… The Executive Chef!
Chef Laurent Bunel, orchestrates all these people, and from his kitchens come gastronomic dishes that many a chef would really envy. A native of Normandy, Chef Bunel obtained his CAP/BEP qualifications and climbed all the rungs of the ladder.
In 1985 he began as commis chef at the restaurant “Le Cyros῀ at the Casino de Deauville. He stayed two years before doing his military service as a General’s cook. He then attended classes in various renowned establishments such as “le Chabichou῀ at Courchevel, “l’Hotel du Golf”, and “Le Royal” in Deauville, “Great Chef” Bernard Loiseau’s restaurant. He then went down to Mauritius where he worked as head consultant responsible for organizing and menu planning in a number of resort restaurants.
A dazzling rise in the world of luxury hotels brought him to the InterContinental Carlton where he now reigns in 2013 as Executive Chef over the kitchens. He replaced Chef Francis Chauveau whom Great Chefs filmed in 2000 when he prepared Sea Bream Fisherman Style, Fresh Berries in Pastry Cream with Pink Praline Tuiles, and Gratin of Grapefruit and Figs.