FRANCK PONTAIS

A Traiteur (chef) is an Artisan who has risen through the ranks of the butchery and charcuterie departments, already versed in producing the highest and finest produce for any Great Food Hall or Delicatessen, yet now with the skill and expertise to match and exceed any Michelin Starred Chef.

The Traiteur is not to be found in a restaurant, he is the one pushing the culinary boundaries at dinner parties and banquets for he works without the contraints of any Star rated system, for it is he who often sets the standard.

Franck has dedicated his career to perfecting jaw-droppingly gorgeous, delicious food for people to share. Born in Paris in 1972, Franck began his career at just 14. His mother, realising that schoolwork was not his forte, sent him to work as an apprentice at a butchers. After two years with his first qualification in hand, he went to Ceproc (one of the top French culinary schools) where he realised he had found his true vocation. Topping his class and picking up awards for national competitions, it was here that he was baptised into the French tradition of Traiteur and learned the art of producing exquisite gourmet food.

In 1996 he received a life-changing phone call offering him a job at Harrods. Aged 22, he set off immediately with one suitcase and only a handful of English words to throw himself into expanding the Traiteur offering and counter at Harrods.

Poached by Selfridges to repeat his Harrods success, he set up a Traiteur counter in both the Oxford Street and Manchester stores and helped to educate the eating habits of customers.

His next move was as a chef for London’s top outside caterer. He catered for film premiers including James Bond, royal functions, rock royalty functions for stars such as Elton John and at home for celebrities. He confesses that he hardly recognised many of the celebrities, coming home to wife Jude uttering cryptic descriptions such as ‘the tall man that ran a hotel’ for John Cleese.

Franck is currently promoting his exciting cookbook about terrines and verrines, re-interpreting and challenging the tradition of terrines and introducing the UK to the little know art form of presenting layered food in glasses – verrines. This book is the FIRST on the subject of verrines in the UK. This promotion has given him new experiences and challenges – like appearing on Ready Steady Cook, much national press interest and regular broadcasts on BBC Radio.

Franck, like all successful chefs, is positively messianic about food! ‘My job is amazing. Of course the hours are long and it’s hard work but it is never a chore. I am always learning and always discovering new ways with food.’